Fish, skin and fillet
5/8 c. iodized salt
White vinegar
1 c. sugar
2 c. white vinegar
1 tbsp. mixed pickle spices
Thin sliced onion

Dissolve salt in enough white vinegar to cover 1 quart of fish pieces. Cover and refrigerate for 5 days. Turn or shake several times a day. After 5 days, rinse in cold water. Soak in cold water for 30 minutes. Drain. Cover with the following brine: 1 cup sugar, 2 cups white vinegar, 1 tablespoon mixed pickles spices, thin sliced onion between layers. Ready in 4 or 5 days.