Recipe for Pickled Fish

Chop cleaned fish into 1-1/2" chunks. Soak in a brine of 1-1/2 cups salt to 4 quarts water for 48 hours in the fridge.
Drain the salt water and replace with distilled vinegar and soak the fish for another 48 hours in the fridge.

Combine the following ingredients, boil for 5 minutes and cool:

8 bay leaves
4 cups white vinegar
2-1/2 cups sugar
4 tsp. Mustard seed
2 tsp. Whole cloves
2 tsp. Whole allspice
2 tsp. Whole black pepper

Note: This makes enough pickling solution for 5-6 pints. Pour distilled vinegar off the fish pieces.
Pack the fish into wide-mouth pint jars, alternating fish layers with sliced onions. A lemon slice may also be added to each jar.
Pour the spiced vinegar mixture over the fish and refrigerate. Let stand for at least another 48 hours before eating.

Will keep in refrigerator for up to 6 weeks.