| | Directions | | 1 C canning salt per 4 C water to cover fish. Soak brine and fish for 48 hours. Drain and cover with vinegar for 48 hours. Drain again. Combine step 2 ingredients; Boil for 5 minutes and cool. Pour over layers of fish and onions. Let sit in brine for one week before eating. |
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| Ingredients | | - |  | canning salt |
| - | | water |
| - | | vinegar |
| - | | fish |
| - | | onions |
| - | | Step 2 |
| - | | 2 cups vinegar |
| - | | 4 bay leaves |
| - | | 1 1/2 cups sugar |
| - | | 2 teaspoons mustard seed |
| - | | 1 teaspoon whole peppercorn |
| - | | 1 teaspoon whole cloves |
| - | | 1 teaspoon whole allspice |
| - | | 5 gallons recipe |
| - | | 1 gallon vinegar |
| - | | 12 cups sugar |
| - | | 1/4 cup mustard seed |
| - | | 32 bay leaves |
| - | | 1/8 cup peppercorns |
| - | | 1/8 cup whole cloves |
| - | | 1/8 cup allspice |
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