Pickled Fish

1. 1

   Fillet fish, removing the skin.

2. 2

   Cut into 1/2-inch cubes or squares.

3. 3

   Use a glass or crock container.

4. 4

   For each quart of fish, use 5/8 cup of pickling salt and cover with cider or white vinegar. Stir well.

5. 5

   Place the jar in the refrigerator for one week.

6. 6

   Stir thoroughly every day.

7. 7

   Rinse thoroughly in cold water and let stand in cold water for one hour.

8. 8

   Drain well, pack loosely in jar, using a layer of fish and layer of onion.

9. 9

   Over this pour a syrup of 1 pint vinegar, 1 1/4 cups sugar and 1 teaspoon pickling spice. Bring to a boil and let cool.

10. 10

    Remove spices.

11. 11

    Pour syrup over fish.

12. 12

    Seal and store in refrigerator.

No additional tips available.