Pickled Sucker

2 qts. sucker fillets
1 c. plain table salt

Cover with white vinegar. Allow to stand at room temperature for 5 to 6 days. Stir daily to break apart any pieces sticking together.After the required number of days, drain and rinse very well. Allow fish pieces to stand 30 minutes in fresh water, then drain again.

Pack pieces in jar with onion slices.

BRINE:

2 c. sugar
3 c. vinegar
1 c. water

Use a moderate amount of whole pickling spices, 2 to 3 tablespoons (use more if you desire a highly spiced fish).Put vinegar, water, sugar and spices in a saucepan and bring to a boil. Let this cool down. Pour over fish and refrigerate. Ready in 24 to 48 hours. Fish may be made in double or triple batches. A covered 5 quart pail may be used as the container.