Feet should be well scraped and cleaned before being boiled in a salt water bath. Simmer for about four hours, or until the meat and bones are separated.

Combine vinegar, salt, pepper, and spices with the stock in which the meat was cooked. Bring to a boil and then let simmer for 30 minutes. Remove spices by straining the liquid.

Pour the acidic liquid over the meat pieces and chopped pickles in a flat dish or stone jar. (Coalcracker kitchen tip: A bread pan also functions wonderfully.)

Refrigerate food until it is completely cold.

Slice, then dish.