Pickled Fish.

1 qt. vinegar           1/2 c. canning salt
2 1/4 c. sugar         4 Tbl. pickling spice
2 large onions

Mix vinegar, sugar, salt and sliced onions. Put spices in cheesecloth and tie. Put all in a gallon jar. Cut up Northern Pike or other small fish in about 1 x 2 inch pieces. Add to other ingredients in jar, mix well. Let stand in refrigerator for 14 days. Always use jars or crocks. Use this recipe with others smaller size fish also, the best part, you can eat them bones and all after their pickled. A lot less expensive than the pickled herring you buy in the market during the holiday season.