Pickled Fish Shared by: Pat Nordick, Vice President of Finance and Facilities
INGREDIENTS
DIRECTIONS
BRINE:
1. Add salt to water to prepare brine.
½ cup salt (not iodized)
2. Place fillets of fish in crock with brine for 24 hours. Cut fillets into squares, approximately pickled herring size. Cover completely Drain brine after the 24 hours.
1 quart water PICKLING SOLUTION: 4 cups white vinegar 3 cups sugar 1 cup Richards white wine 2 raw onions, sliced fine ¼ cup pickling spice
3. Cover with white vinegar for 12 hours. Drain vinegar and throw away. 4. Dissolve sugar in white vinegar. Heat, then cool (do not boil). Add white whine, onions, and pickling spice. Bring to a boil then cool. 5. Pack fish in jars and add raw onion slices in alternating layers. 6. Add enough pickling solution to cover fish and cover jars.
NOTES 12
