Pickled Pigs' Feet (Souse)

4 pigs' feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 tablespoons salt
1 tablespoon whole cloves
1/2 teaspoon black pepper
1 tablespoon broken cinnamon stick

Scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat separates from bones.

Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point, and hold for 30 minutes.

Strain liquid to remove spices.

Place pieces of meat and chopped pickle in a flat dish or stone jar and pour the sour liquid over it. Chill in refrigerator until perfectly cold. Slice and serve.