Pickled Fish

• 5/8 c. pickling salt
• 1 qt. fish fillets (carp works well)
• 1 c. white vinegar
• 1 c. sugar
• 1/2 c. white Port wine
• 1 c. white vinegar
• 2 Tbsp. pickling spices
• 2 medium onions, sliced

1. Trim any red or
2. dark
3. flesh
4. off
5. fish fillets and cut into small pieces.
6. Place
7. fishtn
8. quart
9. jartith salt and first cup of vinegar.
10. Let
11. stand
12. in
13. refrigerator for 6 days shaking jar each day.
14. After
15. 6 days drain fish and rinse with cold water until water
16. is
17. clear.
18. Cover fish with cold water and let stand for 1
19. hour.
20. Mix 1 cup vinegar, sugar, wine and spices and heat until sugar dissolves.
21. Do not boil.
22. Let cool before adding to fish.
23. Pack
24. fish
25. in
26. jartith
27. a
28. layer of onion, then fish, etc.
29. Add
30. solution to jar.
31. Keep in refrigerator for 48 hours then
32. theytre
33. ready
34. totat.
35. Keeps in refrigerator several months.

pickling salt, fish, white vinegar, sugar, white port wine, white vinegar, pickling spices, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=488524 (may not work)