Cut fish into bite size pieces to fill 3 quarts. Place in layers in bowl. Sprinkle liberally with salt. Cover with cider vinegar. Store in refrigerator 4-6 days. Drain; rinse well. Let stand 30 minutes in cold water. Drain and pack loosely into jars with onion rings.

Syrup:
1 qt. white vinegar
2 1/2 c. sugar
3 tbsp. and 1 tsp. pickling spice

Boil and cool. Pour over fish. Put lids on jars and store in refrigerator. Ready in 10 days.

NOTE: May put pickling spices in cheese cloth or tea ball so spices may be removed from syrup.