Pickled Pigs' Feet

4 pigs' feet (split in half)
3 cups cider vinegar
1 onion (sliced)
1 teaspoon crushed red pepper
3 whole cloves
1 bay leaf

Wash the pigs feet thoroughly. Place in a pot with cold water along with the vinegar. Bring to a boil and skim off the foam. Add other ingredients and cook over medium heat until thoroughly done (approximately 2 1/2 hours).

Store in a container along with the liquid. If you have too much liquid, remove the cooked pigs feet and boil it down a little. Refrigerate. Serve cold. Makes 4 pints