Cut fish in pieces about the size of pickled herring. Pack loosely in glass jar and add 5/8 cup non-iodized salt for each quart jar.

Cover with brown vinegar and let stand 4 to 6 days in refrigerator. Then drain and put in bowl and rinse real well in cold water. Let stand in cold water for half an hour. Add a few ice cubes.

Pack loosely in jar. Add sliced or diced onion, lemon (if desired) and fill jar with cold pickle solution.

COLD PICKLE SOLUTION:

2 c. sugar
3 c. white vinegar
2 heaping tbsp. mixed pickling spices

Heat together until almost to a boil. Let cool and pour over fish. Keep in refrigerator. Let stand another 4 to 6 days before enjoy. (Enough for 1/2 gallon.)