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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

Fillet fish and cut into bite size pieces; put in clean glass jar.


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.

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 Rating: 5 / 5 - Reviews: 1
Jun 30, 5:35 PM
Mike (Wisconsin) says:

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