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Pigs' Feet in Jelly (Thoroughly scrape and clean)

Thoroughly scrape and clean one dozen pigs' feet.

Place them in a kettle, cover with boiling water, add one tablespoonful of salt and simmer steadily until tender. Transfer the feet to a stone crock, placing between them thin slices of onion. Heat and boil together for five minutes two quarts of vinegar (not too strong), two tablespoonfuls of sugar, one dozen whole cloves, six tiny red peppers and one-half teaspoonful of salt. Add one quart of boiling water and pour at once over the pigs' feet. Cover and let stand two days before using.