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PICKLED FISH Recipe

   
 

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     PICKLED FISH

Category   Appetizers
Sub Category   None

Ingredients
Fish cut in chunks
2 cups salt to 1 gallon of water
White vinegar enough to cover fish
4 c. white vinegar
3 c. white sugar
1 c. white wine.
onion
1 bay leaf
1/4 c. pickling spice
 

Instructions
Soak the fish in canning salt for 24 hours - 2 cups salt to 1 gallon water. Drain and soak in white vinegar for 24 hours enough to cover fish. You can save the vinegar to do more fish later.
Heat until dissolved 4 cups of white vinegar and 3 cups of white sugar. Cool. Add 1 cup white wine.``
Put the fish in sterilized jars with 1 medium onion sliced, 1 bay leaf and 1/4 cup picking spice which can beloose in the jar or tied in a cheese cloth. Pour liquid over fish and refrigerate for 2 weeks.
Serving Suggestions
Wait for at least two weeks before trying.


Originally Submitted
3/28/2009





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