Pickled Fish

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READY IN: 35mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 1
    quart of raw fish, cut in bite size piece
  • 58
    cup pickling salt (1/2 cup plus half of 1/4 cup)
  • Brine
  • 1
    cup vinegar
  • 12
    cup white sherry wine (if you don't have sheery wine you can use Bacardi rum)
  • 14
    cup pickling spices, tied in
  • cheesecloth
  • 1 -2
    large onion, sliced
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DIRECTIONS

  • Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
  • Put into refigerator for five days.
  • Shake every day.
  • Salt will not dissolve.
  • After five days, rinse with cold water, drain and blot dry.
  • Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
  • Take off stove and let cool.
  • Add fish and onions to clean gallon jar, then add brine.
  • Shake occasionally.
  • Fish will be ready to eat in 2 days.
  • But the longer it sets the better it is.
  • If you want to double this recipe, double everything but the spices.
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