6 to 7 lb. trout (cut in 1 1/2 inch slices or to desired thickness)
1 qt. vinegar
1 qt. water
2 c. sugar (if sweeter fish is desired add more to taste)
1 tbsp. salt
2 heaping tbsp. pickling spice (remove red peppers)
4 lg. onions, sliced thin
Head and bones of fish
2 lemons, thinly sliced with skin and seeds removed

Tie spices in a cheesecloth bag. Cook the spices, vinegar, water, sugar, salt, onions, heads and bones for 20 minutes. When done, throw out the bag of spices and strain liquid (including the bones and onions). Put this strained liquid back into the pot. Turn the belly part of the fish slices up and tie them with a string or fasten with toothpicks so that they won't break in cooking. When strained liquid comes to a boil, gently place fish into the pot. Let cook for 20 minutes. When cooled, put fish in a covered container. Put lemon slices on each piece of fish. Pour the strained juice over the fish. Cover and put in the refrigerator.