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LOCATION: Recipes >> Preserving Meats >> Pickled Fish 03

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PICKLED FISH IN WINE

raw fish, cut into one inch pieces, 3 - 4 pounds (1/2 gallon)
5/8 cup pickling salt
2 cups white vinegar
1 1/2 quarts white vinegar
1 quart white wine
2 cups sugar
1 tablespoon mixed pickling spice
sweet, onion, cut in 1/2-inch slices, equal to amount (volume) of fish

Mix salt and 2 cups vinegar in 1 gallon jar until in solution.
Add fish and refrigerate for 6 days. Shake daily.

On the 7th day, drain fish, discard the brine and rinse the fish
and the jar thoroughly with fresh water.

Prepare onions, slice 1/2 inch thick and separate into rings. Pack
onions and fish into 1 gallon jar (with lid) in alternate layers.

Mix 1 1/2 quarts vinegar, white sine and sugar until dissolved.

Add pickling spice and pour mixture over the fish and onion slices.
Refrigerate. Ready to eat in seven days.

Excellent with bony fish such as pickerel, pike, etc.

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