Pickled Fish - cooking recipe

Ingredients

fish
pickling salt
cider or white vinegar
onion
sugar
water
pickling spice

Preparation

Fillet fish, removing the skin.
Cut into 1/2-inch cubes or squares.
Use a glass or crock container.
For each quart of fish, use 5/8 cup of pickling salt and cover with cider or white vinegar. Stir well.
Place the jar in the refrigerator for one week.
Stir thoroughly every day.
Rinse thoroughly in cold water and let stand in cold water for one hour.
Drain well, pack loosely in jar, using a layer of fish and layer of onion.
Over this pour a syrup of 1 pint vinegar, 1 1/4 cups sugar and 1 teaspoon pickling spice. Bring to a boil and let cool.
Remove spices.
Pour syrup over fish.
Seal and store in refrigerator.
Ready in 3 to 4 hours.