Ingredients

2 C. white vinegar
4 bay leaves
1 tsp. peppercorn
1 tsp. whole allspice
1 1/2 C. sugar
2 Tbsp. mustard seed
1 tsp. whole cloves
White onions
Northern pike
Pickling salt

Cooking Instructions

Fillet fish and cut into bite size pieces; put in clean glass jar.
BRINE:
Combine 5 cups of water and 1 cup pickling salt. Add fish and refrigerate for 48 hours. Rinse thoroughly. Clean glass container; put rinsed fish in and cover with white vinegar, refrigerate for 48 hours; discard vinegar. Combine the first 7 ingredients to make a solution that you boil for 5 minutes. Let cool. Layer fish and white onion slices in glass container; pour in solution enough to cover. They will be ready to eat in 48 hours.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)