1 qt. fish, cut in sm. pieces
5/8 c. pickling salt

Mix salt with enough white vinegar to cover fish. Let stand 7 days in glass container. Drain well. Let stand in cold water two hours. Put fish in jar layered with onion slices. Cover fish with the following COOL mixture and let stand for two weeks: 1 1/2 c. sugar 2 tbsp. pickling spices (or 1 or 2 hot red peppers, optional)

Bring spices to boil in little cheese cloth bag. Let cool, then put on cold fish. (No heat on fish at all.)