48 (more or less) fresh sunfish or crappie filets
1 medium white onion, chopped
1 quart plus 2 cups white vinegar
1 1/2 cups white granulated sugar
3/4 cup salt
1 tablespoon pickling spice
Bring to boil in a saucepan 1 quart of the vinegar and 3/4 cup of salt. Set aside to cool. Cut fish fillets into bite-sized pieces and place in a glass container. Pour cooled vinegar and salt brine over the fish and let stand in a cool place for 5 days. Drain the fish and rinse well with cold water. Set fish aside. (Do not reuse brine)
Boil together 2 cups vinegar, 1 1/2 cups white sugar and 1 tablespoon of pickling spice. Set aside to cool.
Layer fish and chopped onion in a clean, 2 quart glass jar or 4 pint-sized jars. You may use any clean, food-safe glass jar with a cover. After layering fish and onion in the jar; pour cooled brine into jar to cover fish. Cover jar(s). (Jars do not need to be sealed with canning wax, etc.) Refrigerate. Fish is ready to eat in 4 days. Serve chilled with snack crackers for a quick and easy appetizer. Makes 2 quarts.