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Instructions |
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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.
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Heat until dissolved 4 cups of white vinegar and 3 cups of white sugar. Cool. Add 1 cup white wine.``
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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.
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Serving
Suggestions |
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Wait for at least two weeks before trying.
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Originally Submitted
3/28/2009
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