4 c. white vinegar 1 c. pickling salt
Liquid - Boil this and cool
2 c. white vinegar 1 1/2 Tbsp. whole pepper
1 3/4 c. sugar 8 whole cloves
2 Tbsp. whole allspice 4 tsp. mustard seed
Soak cut up pieces of skinned fish in the first liquid for 48 hours. Drain and rinse in cold water. Drop fish into jar alternately with sliced onion and 1 bay leaf on top. Pour second liquid over fish and refrigerate 1 week.
