Clean the fish, salt them and leave in the fridge for 24 hours to season. The corn, peas and beans can be canned or you can boil them yourself ahead of time. Cut the pickles into round slices. Wash the jars; twist-on caps are preferable.
In each jar pour: 2 tbsp vinegar, 3 tbsp oil, 1 tbsp sugar, 1 tsp salt, 5-6 black pepper grains, 2 bay leaves.
Stir with a spoon and then add: 3 tbsp tomato paste, 1 tbsp each of corn, peas, beans and pickles, arrange pieces of fish, then another layer of tomato paste, corn, peas, beans, pickles and finally fish again. Press well until juice is released nearly to the top (1 finger below the top).
After filling them well, close them and boil in a deep pot or cauldron for 5 hours to sterilize.
After boiling them, take the jars out and flip with the caps down, leave that way for 24 hours, then store in the cellar. It's a wonderful appetizer for expected and unexpected guests.