Pickled Smelt

I like these best on crackers, maybe with a dot of mayo.

Cut off the heads, fins, tails of:

Smelt

Layer Rocksalt, Smelt, Rocksalt.... (ending with Rocksalt) in a bowl.  Refrigerate salted fish for 48 hours.  Take fish out of salt and rinse well.  Dry fish with a clean dish towel.  Cut the fish into 1 inch long pieces and put the pieces in jars with:

onion slices
6 sliced cloves (2 per pint) garlic

Put in pan on stove and bring the following to a simmering boil for 10 minutes:

1 qt. white vinegar
2 tsp. alum
2 tsp. mustard seed
2 tsp. accent
4 Tbsp. pickling spice
4 Tbsp. brown sugar

Cool well (if it is not cold when you pour it over the fish, they will be soft).  Then fill the jars with the pickling solution.  Refrigerate for at least 2 weeks before sampling.