Craig, my grandfather gave me a similar recipe. I am on day 5 of soaking my fish pieces in a salt and vinegar brine and ready to do my rinse and ice bath. My concern is he said to do the soak at room temp. I have had his pickled fish since I was a kid and have never gotten sick and it is delicious. However my survival instincts are kicking in and the 5 days at room temp is making me nervous. Anybody else use this method? After the ice bath and put in jars with the actual delicious “syrup” as he calls it, it’s then kept in the refrigerator.