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.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)