Pickled Northern

Cut fish into chunks – simmer slow 20 minutes in plain water
Cool fast in ice cubes and cold water
Place sliced raw onion in bottom of jar – Fill 1/3 full of fish
Then layer of onions – fill another 1/3 with fish – then layer of onions

Syrup
2 Cup white vinegar
1 1/2 Cups Sugar
16 Whole Allspice
24 Pepper Corns
2 Tablespoons Salt
6 Bay Leaves
Boil, let cool, and pour over fish and onions – seal

* Optional: Add 2 Cups Silver Satin or White Port Wine to the cooled syrup

Good to eat in 7 days (if you can wait that long)