Pickled fish recipe I use
Brine
1 cup pickling salt
1 Qt. water
Pickling solution
2 cups vinegar
2 Tbsp pickling spice
1 1/2 cups sugar
1 Cup white wine
Cut fish into bite size cubes; soak in salt brine in fridge for 33 hrs. Pour off brine, rinse with water cover with white vinegar, into fridge for 33 hrs.
With the brine and vinegar soaks I use plastic containers.
I make the pickling solution the day before I need it and refrigerate so its cold.
Put vinegar, sugar and spices in a kettle and bring to a boil. Let cool strain out the spices and add the wine and refrigerate until needed.
Discard vinegar from fish, put a slice of onion in a jar, add fish, and pour in solution. Refrigerate at least 10 days and it is ready
Makes about enough for 3 pint jars.
Some people insist on Silver satin wine I use whatever sweet white is around.
Between the brine and the vinegar soak the y bones are dissolved.
