Pickled Smelt

• 3 to 4 lb. cleaned smelt
• 4 c. water
• 1 c. pickling salt
• white vinegar
• 1 1/2 c. sugar
• 4 bay leaves
• 1 tsp. mustard seed
• 1 tsp. whole black pepper
• sliced onions
• lemons, cut into 1/4-inch slices
• Rhine wine (may be added)

1. Clean and cut smelt into bite-size pieces.
2. Mix 4 cups water and pickling salt for brine.
3. Put smelt into brine using plastic, glass, pottery or stainless steel container.
4. Let stand 48 hours. Rinse well with cold water; drain.
5. Cover smelt with vinegar and let stand 24 hours in a covered container.
6. Stir once or twice. Mix together 2 cups white vinegar, sugar and spices together in large saucepan.
7. Bring to a full rolling boil over medium heat. Remove from heat and cool.
8. Drain vinegar from smelt.
9. Put fish into clean pint jars.
10. Include at least 1/2 sliced onion and lemon slices in each jar.
11. Pour cooled brine over smelt.
12. Fill jar within 1/2-inch of top.
13. Seal and refrigerate.
14. Sample after 2 weeks.

cleaned smelt, water, pickling salt, white vinegar, sugar, bay leaves, black pepper, onions, lemons, rhine wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852238 (may not work)