Fillet sunnies, crappies or whatever. (Complete process to be kept in refrigerator at all times in either plastic or porcelain container.)

Step 1: Soak cut up fish in salt brine for 72 hours (3 days). Brine is 1 cup salt to 4 cups water (pickling salt).

Step 2: Drain off salt brine and cover fish with white vinegar; let stand for 72 hours.

Step 3: Have following brine ready and cooled: 1 1/2 c. sugar 4 bay leaves 1 tsp. pepper corns 1 tsp. allspice (whole) 1 tsp. cloves (whole) 2 tsp. mustard seed

Boil for 5 minutes; let cool. Tip: If you have a lot of fish make a double batch. Drain vinegar off fish, alternate layers of fish and sliced onions in container. Pour cooled brine over fish and onions. Let stand 1 week in refrigerator and they are ready. While they are in the refrigerator keep a saucer or small plate on top to weigh the fish down into all the solution. Loosen once in a while and poke fish down.