PICKLED FISH BY CORDEL,JIM

INGREDIENTS

*** PICKLING BRINE ***

2 C WHITE VINEGAR
1-3/4 C SUGAR
4 BAY LEAVES
5 WHOLE CLOVES
1 TSP WHOLE ALL SPICE
2 TSP MUSTARD SEED
1 TSP WHOLE BLACK PEPPER CORN
1/2 C SILVER SATIN WINE

**** NOTE **** FOR BIG PYREX BOWL X 1-1/2 or FOR 5 QT PAIL X 2

INSTRUCTIONS

CUT FISH INTO SMALL PIECES (FRESH CLEAN FISH). PUT FISH IN

STRONG SALT SOLUTION OF APROX 1-1/2 C PICKLING SALT TO 3 TO 4

CUPS OF COLD WATER. LET STAND 48 HOURS IN REFRIGERATOR. DRAIN

AND WASH FISH IN COLD WATER. ADD WHITE VINEGAR TO COVER AND LET STAND 24 HOURS. DRAIN FISH FROM VINEGAR.

****** COMBINE PICKLING BRINE INGREDIENTS, EXCEPT WINE , AND BOIL FOR 5 MIN. LET COOL AND ADD THE WINE. PACK THE FISH IN JARS WITH SLICES OF ONION AND POUR PICKLING BRINE TO FILL. SEAL JARS. DATE PRINTED 12/28/99