PICKLED MACKEREL

This is as simple as can be. Caught a few mackerel the other morning, and after cleaning them I let them soak in a mild brine solution for 24 hours. This helps firm them up.
The pickle was made by adding a few tablespoons of sugar to white vinegar, along with whole cloves and allspice
Red onions are sliced thinly and beets if you wish. They do so add a beautiful colour.
The vinegar is brought to a boil and then allowed to cool.
Pack the fish into clean jars. Add a layer of onion, beets and s bay leaf.
Pour the cool vinegar over the fish, cover and store in icebox.
Though good the next day they are even better about four days after being pickled.
Serve with good rye bread and sour cream or horse radish.