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PICKLED FISH 
4 lbs. fish (Northern best)

Cut fish in bite-size chunks, rinse clean. Soak 3 days in 1 quart water and 1 cup pickling salt. Drain, rinse off. Soak 2 days in white vinegar.

BRINE:

4 c. white vinegar
2 c. sugar
4 tbsp. pickling spices

Boil 5 minutes. Cool to room temperature. Add 3 tablespoons lemon juice and sliced onions. Drain fish. Pour cooled brine over the fish. Put in jars and refrigerate. Make sure fish are completely covered with brine. Wait a week before using.
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