Pickled Smelt

1. 1

   Clean and cut smelt into bite-size pieces.

2. 2

   Mix 4 cups water and pickling salt for brine.

3. 3

   Put smelt into brine using plastic, glass, pottery or stainless steel container.

4. 4

   Let stand 48 hours. Rinse well with cold water; drain.

5. 5

   Cover smelt with vinegar and let stand 24 hours in a covered container.

6. 6

   Stir once or twice. Mix together 2 cups white vinegar, sugar and spices together in large saucepan.

7. 7

   Bring to a full rolling boil over medium heat. Remove from heat and cool.

8. 8

   Drain vinegar from smelt.

9. 9

   Put fish into clean pint jars.

10. 10

    Include at least 1/2 sliced onion and lemon slices in each jar.

11. 11

    Pour cooled brine over smelt.

12. 12

    Fill jar within 1/2-inch of top.

13. 13

    Seal and refrigerate.

14. 14

    Sample after 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.