Pickled Fish

Directions

1. 1
   Fillet fish, removing the skin.
2. 2
   Cut into 1/2-inch cubes or squares.
3. 3
   Use a glass or crock container.
4. 4
   For each quart of fish, use 5/8 cup of pickling salt and cover with cider or white vinegar. Stir well.
5. 5
   Place the jar in the refrigerator for one week.
6. 6
   Stir thoroughly every day.
7. 7
   Rinse thoroughly in cold water and let stand in cold water for one hour.
8. 8
   Drain well, pack loosely in jar, using a layer of fish and layer of onion.
9. 9
   Over this pour a syrup of 1 pint vinegar, 1 1/4 cups sugar and 1 teaspoon pickling spice. Bring to a boil and let cool.
10. 10
    Remove spices.
11. 11
    Pour syrup over fish.
12. 12
    Seal and store in refrigerator.
13. 13
    Ready in 3 to 4 hours.