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Pickled Fish
Fillet out fish (almost any kind, I often use northern pike, any
firm fleshed white fish, blue gill, etc.) and cut into bite size
pieces (if very thick slice in half). Remove skin. If skin is
left on it gets tough. Fill jar and pack loosely. Add 5/8 cup
salt to 1 qt of fish. Cover with white vinegar. Refrigerate.
Let stand for 5 days, shake or stir each day, to shake up the salt.
After 5 days, drain and rinse in cold water for 10 minutes Place
in jar in this order: fish layer, raw onion ring layer, fish, etc.
In saucepan bring to a boil 1 qt white vinegar, 3 cups sugar and
1/4 cup pickling spice. Make as much as needed to cover fish and
onions. Cool. Pour cooled liquid over fish and onions. Keep in
refrigerator. Ready to eat in 36 hours, the longer they sit the
better. Can be kept in the refrigerator indefinately.
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Pickled Fish 02