Preserving Meats: Pickled Fish 03 by Recipe Cottage

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	Pickled Fish 03

		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.