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Fish, skin and fillet
5/8 c. iodized salt
White vinegar
1 c. sugar
2 c. white vinegar
1 tbsp. mixed pickle spices
Thin sliced onion
Dissolve salt in enough white vinegar to cover 1 quart of
fish pieces. Cover and refrigerate for 5 days. Turn or
shake several times a day. After 5 days, rinse in cold
water. Soak in cold water for 30 minutes. Drain. Cover
with the following brine: 1 cup sugar, 2 cups white
vinegar, 1 tablespoon mixed pickles spices, thin sliced
onion between layers. Ready in 4 or 5 days.
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