Pickled Fish - cooking recipe

Ingredients

approximately 4 lb. cleaned fish, skinned (Northerns, crappies or sunnies can be used)
2 c. vinegar
1 1/4 c. sugar
4 bay leaves
2 tsp. mustard seed
1 tsp. whole cloves
1 tsp. whole allspice
1 tsp. whole pepper
onions and lemon

Preparation

Cut fish in small pieces.
Soak in salt water (salty enough to float an egg).
Refrigerate for 48 hours.
Two days later, drain and soak in vinegar.
Refrigerate for 48 hours.
Two days later, drain off vinegar.