Soak pieces of fish in a brine of 1 1/2 cups salt to a gallon of water in refrigerator for 24 hours. Drain the salt water and soak the fish in distilled white vinegar, completely covered for another 48 hours in the refrigerator. Combine the following ingredients, boil for 5 minutes, and cool. This is enough solution for pickling 5-6 pints of fish. Pack fish in jars or containers. Add onions as you like.

4 c. white vinegar
2 1/2 c. sugar

In a cloth bag put:

About 4 tsp. mustard seeds
8 bay leaves or ready mix spices
Whole black pepper

Cook this with the brine.