Pickled Fish

• 7 pounds trout cut in 1 1/2 inch slices or to desired thickness
• 1 quart vinegar
• 1 quart water
• 2 cups sugar if sweeter fish is desired add more to taste
• 1 tablespoon salt
• 2 tablespoons pickling spice
• red peppers
• onions 4 lg., sliced thin
• bones Head and, fish
• 2 lemons thinly sliced with skin and seeds removed

1. Tie spices in a cheesecloth bag.
2. Cook the spices, vinegar, water, sugar, salt, onions, heads and bones for 20 minutes.
3. When done, throw out the bag of spices and strain liquid (including the bones and onions).
4. Put this strained liquid back into the pot.
5. Turn the belly part of the fish slices up and tie them with a string or fasten with toothpicks so that they won't break in cooking.
6. When strained liquid comes to a boil, gently place fish into the pot.
7. Let cook for 20 minutes.
8. When cooled, put fish in a covered container.
9. Put lemon

trout, vinegar, water, sugar, salt, pickling spice, red peppers, onions, lemons

Taken from www.yummly.com/recipe/Pickled-Fish-1670889 (may not work)