|Boiling water||1 1/2 Cup (24 tbs)|
|Cider vinegar||3 Cup (48 tbs)|
|Cinnamon sticks||1 Tablespoon , broken|
|Chopped bread and butter pickles||1 1/2 Cup (24 tbs)|
Scrape and clean pigs' feet.
Add boiling water to cover.
Cook until pigs' feet are tender, for about 4 hours.
Remove meat from bones, and cube.
Reserve 3 cups broth.
Add vinegar, salt, pepper, and spices to broth.
Simmer for 30 minutes.
Put meat and chopped pickles into a shallow dish.
Pour broth over mixture.
Chill until firm.
Cut into slices and serve with dark bread.