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From the Kitchen of: Tap (Pat Lamb)
| 5/8 | c. | salt |
| White Cider Vinegar | ||
| Fillet Fish cut into bite size pieces | ||
| Onions (however many you like) | ||
| 1 | qt. | distilled White Vinegar |
| 2 | c. | Sugar |
| 5/8 | oz. | Pickling Spice |
This procedure takes 2 weeks. Skin and fillet and cut fish into bite-size pieces. Place in a large earthen crock or a 2 gallon wide mouth glass jar. Add 5/8 c. salt for each quart of cut up fish. Cover fish with white cider vinegar and let stand for 5 days in the fridge. After 5 days, rinse fish; cover with cold water and let stand for 1/2 hours. Drain and pack pieces loosely into pint jars alternating with layers of sliced onions. Cover fish with the following cold pickle solution: 1 qt. distilled white vinegar, 2 cups sugar and 5/8oz. pickling spice. Cover jars; let stand for 1 week. Keep refrigerated. After 1 week, it may be eaten from the jars.