• About 6 pounds of pike fillets
  • sliced onions to taste
  • Vinegar to cover, (plus one quart vinegar)
  • 2/3 cup salt
  • 2 1/2 cups sugar
  • Two Tablespoons pickling spice, (tied into a spice bag)

Put six pounds fish fillets into bowl. Add salt and pour white vinegar until filets are covered.  Refrigerate for seven day, stirring once each day. After one week, drain liquid and rinse the fish. Boil sugar, vinegar and pickling spice packet for five minutes. Set aside until cool. Remove spice bag. Pack fish in layers in jars, alternating with sliced onions. Pour cool sauce over fish and onions.  Keep refrigerated until ready to serve.