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2 Onions, sliced
1 ts Whole black pepper
1 ts Whole allspice
1 tb Sugar
1/2 Lemon, sliced
1 tb Capers
Cut fish into small fillets; cover with water. Add onions, pepper,
allspice, sugar and lemon. Boil until fish is nearly done; then add
vinegar to equal amount of liquid remaining. Boil till done; add
capers and seal in hot, sterilized jars. Pike or crappies may be used
instead of pickerel.