Ingedients

• Pike fillets (or other, crappies and sunfish work well)
• 3 T. salt
• 2 tsp. pickling spice
• 1 c. sugar
• 1 large onion, sliced thin
• white vinegar

Instructions

Fill a 1-quart jar about 3/4 full of fish fillets, cut into small pieces. Add salt, sugar, spices, and onion. Fill to top of jar with white vinegar. Refrigerate for 2 days. Pour fish into bowl and seperate pieces. Repack and let stand 2 more days before eating.

Serving Suggestions

Eat them right from the jar. If you want to get fancy, supply crackers.