Easy No Cook Pickled Fish

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Raw fish; chilled
2 tb Salt
1 Onion; sliced
1/2 c Sugar
2 ts Mixed spices
White vinegar

You can use almost any type of fish, but northern
and sunfish are good. Clean fish and cut into
smallish pieces. Fill a quart jar 3/4 full of
fish. Add salt, onion, sugar and spices, fill with
vinegar. Cap tightly and refrigerate. Shake jar
every day for 4 days; let set a week or so for
good taste. This keeps for a couple of months.
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