Pickled Fish(Great With Suckers, But Other Fish Can Be Used.)

• 1 c. pickling salt
• 1 qt. water
• white vinegar
• 2 c. fresh white vinegar
• 4 tsp. pickling spices
• 1 3/4 c. sugar
• onions, sliced
• 2 Tbsp. lemon juice

1. Fillet fish and remove skin.
2. Cut into small pieces.
3. Cover pieces in brine of 1 c. pickling salt per 1 qt. water.
4. Soak 24 hours, stirring occasionally.
5. Keep refrigerated.
6. Pour off brine, cover fish with white vinegar, soak 24 hours.
7. Stir occasionally and keep in refrigerator.
8. Pour off vinegar.
9. Make enough of this next mixture to cover fish:
10. 2 c. fresh white vinegar, 4 tsp. pickling spices and 1 3/4 c. sugar.
11. Soak 12 hours in refrigerator, stirring occasionally.
12. Separate fish from liquid, keeping fish cold.
13. Save this liquid and boil for 15 minutes.
14. Cool it, then put it back on fish.
15. Add sliced onions and lemon juice (about 2 Tbsp.).
16. Wait a few days before eating.

pickling salt, water, white vinegar, fresh white vinegar, pickling spices, sugar, onions, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=152988 (may not work)