2 qts. perch fillets
3 c. water
3/4 c. canning salt

BRINE:

2 c. sugar
3 c. fresh white vinegar
2 tsp. mustard seed
1 tsp. peppercorns
1 tsp. whole allspice
4 bay leaves
5 whole cloves
2 tsp. dill weed
6 sm. red peppers

Soak fish 48 hours in the water and canning salt. Drain, wash well and cut in serving size. Cover with white vinegar and leave for 24 hours, stirring occasionally. Not refrigerated to this point but kept in cool area.

Drain, soak in cold water 15 minutes. Drain well and cover with the brine, which has been cooked and cooled. Add 1 thinly sliced lemon and thinly sliced onions and refrigerate a week or 10 days.