PICKLED FISH

PICKLED FISH
4 tbsp. salt 2 c. water, may need to "times" water and salt, depending on amount of fish used 4 onions, sliced, put aside 3 c. white vinegar 1 1/2 c. sugar 2 tbsp. pickling spice, put in cloth bag Bring salt and water to a boil and cool. Soak fish, unsliced, in a glass jar or ice cream pail, for 3 days in refrigerator. Remove and dry each piece with paper towels. Cut into strips the size of your choice. Put spices in a cloth bag and add with vinegar and sugar. Boil to dissolve sugar and turn off heat. Cool a bit. Pour over alternate layers of fish and onions in original container. Leave spice bag in jar. Let set in refrigerator for 1 week to blend. May use any kind of fish, except bullheads. cooks.com