Recipe is spicy
10 pounds fish
1 ounce whole allspice
1 ounce mustard seed
2 ounces regular mixed pickling spice
1/2 pound onion, sliced
1/2 ounce bay leaves
1-1/2 quarts distilled (white) vinegar
2-1/2 pints water
1 ounce white pepper
1 ounce hot ground or dried peppers (optional and to taste)
Rinse the fish in fresh water. Combine the ingredients listed above in a large pan or kettle. Bring to a boil and add fish. Simmer for 10 minutes, or until fish is easily pierced with a fork. Remove fish from the liquid and place in a single layer on a flat pan and refrigerate for rapid cooling to prevent spoilage. Pack cold fish in a clean glass jar, adding a few spices, a bay leaf, freshly sliced onions and, if desired, a slice of lemon.
Strain the vinegar, bring to a boil, and pour into jars until the fish are covered. Adjust lids. This product must be stored in the refrigerator at 40 deg F to 45 deg F and should be used within 4 to 6 weeks.
For a less spicy product, use less white pepper and hot or ground pepper.