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PICKLED FISH 
Fillet northerns, sunfish, or crappies. Cut in pieces. Place in crock or enamel container. Add 3/4 cup coarse salt to each quart of fish. Add 1 cup of white vinegar per quart of fish. Let stand for 5 days in a cool place. Drain and wash several times in cold water, then let stand in cold water for 1/2 hour.

Boil (for each quart) : 2 1/2 c. sugar 2 tbsp. pickling spices

Cool and pour over fish that have been packed loosely with sliced onions in pint jars. Let set for 1 week before eating. These will keep in the refrigerator for several weeks.

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