|Cold water||3 Cup (48 tbs)|
|Cider vinegar||3 Cup (48 tbs)|
Have butcher split pigs' feet.
Wash thoroughly and put in kettle.
Add cold water and vinegar; bring to boil and skim.
Add remaining ingredients and cover.
Simmer gently for 2 1/2 to 3 hours, or until meat is tender.
Cool in liquid.
Drain and chill.