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PICKLED NORTHERN PIKE 
Scale and cut pike into small pieces, soak in 5/8 cup salt water to each quart of fish. Cover with white vinegar and soak five days; then soak in cold water 1/2 hour. Pack in jars with alternate layers of sliced onions, combine 1 cup sugar to 2 cups white vinegar. Add pickling spices, pour mixture over fish and onions packed in jars. Can be eaten and enjoyed in one week.
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Jan 7, 5:30 PM
Sue (Wisconsin) says:

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