A recipe for snapper, cod, and/or salmon.
From a box sold in Martinez, California.
Old Ted’s Pickled Fish
3 lbs. fish (snapper–cod–salmon) cut in bite size
Soak 4 hours in brine (4 c. water 1 c. salt)
Drain well. Cover with vinegar.
Soak 24 hours in refrigerator. Drain well. Discard vinegar.
3 c. white vinegar
3 c. white sugar
1 c. water
1/2 c. pickling spice
few cloves crushed garlic
2 T. dill seed
Boil to rolling boil. cool. Slice two large onions, two lemons; thin layer fish, onions.