Due to a slightly stupid move on my behalf - I ended up with the top shelf of my upright deep freeze doing a partial thaw. The rest of the freezer stayed solid, but not the top shelf (door was ajar at the top of the freezer). I was left with the dilemma of what to do with a whole pile of partially thawed crappie and walleye. An impromptu fish fry came to mind, but it would take 50 people to eat this much fish (I save up for a big fry at the river each year). So I thaw it the rest of the way and get to making a bunch of pickled fish. Salt bath for two days, then white vinegar bath for two days, then into the jars with the syrup. Salt bath: Vinegar bath: Into the jars: I layer fish and sliced onion to full, then fill the jars with the syrup. I used a basic syrup of sugar, vinegar, pickling spice boiled for 5 minutes (then cooled). Hopefully it turns out well. It has to sit for 3 weeks in the fridge. These are NOT canned and are considered a refrigerator pickle. Should safely store for 8 months in the fridge. I got a total of 10 pints and 4 quarts. This will yield a firm and mild fish. I actually prefer it over pickled herring.