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1. Prepare jars sufficient to hold the feet. They should be as sterile as possible (a thorough cleaning with a strong disinfecting cleanser like Comet or an even stronger "institutional" version seems to do fine).
2. Put PIG'S FEET (1) into large pot and cover with water by about 2 inches as they'll swell a bit. An 8-quart pot is sufficient for 6 pounds. Bring the pot to a boil over high heat and as it nears a boil uncover it so you can see when it needs skimming. Skim for as long as necessary, then cover, turn down the heat and simmer until tender but not overdone. That should be about 1-1/4 hours or a little more (some recipes call for cooking far too long). Sample to see when you have the desired consistency - the skin should still be a touch chewey. A little more cooking is good for edibility but bad for appearance.
3. Pull the Pig's Feet out of the broth (the broth may be simmered down a little, strained and saved for other cooking). Rinse any scum off the feet and remove any bones that aren't serving any purpose.
4. Clean the pot and return the Pig's Feet. Pack them down, then pour in enough VINEGAR (2) to just about cover. Remove the pig's feet again and set aside.
5. Cut ONION into lengthwise wedges and put into the vinegar, then put ALL * ingredients into the vinegar. Bring it to a boil and simmer for about 20 minutes.
6. Put the Pig's Feet back in and bring to a full boil. Turn off heat and with tongs, pack the feet into the sterile jars and pour the pickle vinegar over to cover. If you have extra pickling vinegar save it in a separate jar for topping up as you remove pig's feet from the jar.
7. Cover jars tightly and let sit in a cool place for 3 days to a week before you start eating them - yeah, sure, like you're going to be able to do that.