Pickled Fish

• 1 quart of raw fish, cut in bite size piece
• 5/8 cup pickling salt (1/2 cup plus half of 1/4 cup)
• Brine
• 1 cup vinegar
• 1 cup white sugar
• 1/2 cup white sherry wine (if you don't have sheery wine you can use Bacardi rum)
• 1 cup white vinegar
• 1/4 cup pickling spices, tied in
• cheesecloth
• 1 -2 large onion, sliced

1. Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
2. Put into refigerator for five days.
3. Shake every day.
4. Salt will not dissolve.
5. After five days, rinse with cold water, drain and blot dry.
6. Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
7. Take off stove and let cool.
8. Add fish and onions to clean gallon jar, then add brine.
9. Shake occasionally.
10. Fish will be ready to eat in 2 days.
11. But the longer it sets the better it is.
12. If you want to double this recipe, double everything but the spices.

fish, pickling salt, brine, vinegar, white sugar, white sherry wine, white vinegar, pickling spices, cheesecloth, onion

Taken from www.food.com/recipe/pickled-fish-55745 (may not work)