On Jan 27, 2:57*am, "Ophelia" > wrote:
> "Lowell TenClay" > wrote in message
>
> ...
>
> > Pickled Fish
> > Fillet out your fish and cut into bite size pieces (make sure you
> > skinned your fillets as the skin left on gets tough) *Fill a quart jar
> > loosely *with fish pieces, add 5/8 cup of salt to 1 qt of fish. *Cover
> > with shite vinegar.
>
> 'Shite' vinegar? *It this a special vinegar or ......

That should be white vinegar, my finger must have slipped.
Connie TC

>
> *Let stand in refrigerator for 5 days shake or
>
>
>
>
>
> > stir each day to mix in the salt.
>
> > "after 5 days"
> > Drain and rinse with cold water for 10 min. *Place in jar alternating
> > layers fo fish and raw onion rings. *Cover with cooled vinegar
> > mixture. *Keep in refrigerator. *Ready to eat in 36 hrs. *The longer
> > they set the better they get.
>
> > Vinegar mixtu
> > bring to boil 1 qt white vinegar
> > * * * * * * * * * 3 cups sugar
> > * * * * * * * * *1/8-1/4 cup pickling spice (old recipe said 1/2 box)
> > Cool before pouring over fish and onions.
>
> > Note: *I make these by the ice cream bucket full, I adjust the salt to
> > the amount of fish/container size I use. *I have kept these in the
> > refrigerator for years. *As long as you get and keep them cold they
> > last fine. I just finished my last ones from my last batch, they were
> > as firm and good as in the beginning and I can't remember when I made
> > them. *These are sweeter than most pickled herring but also are not as
> > fishy, probably due to the fact you have removed the skin. * I use
> > whatever fresh water fish (I live in midcontinet so don't have
> > anyother kind of fish available but would suppose any white fleshed
> > fish would work) we have caught but * would Not use bullheads or
> > similar fish since they are a softer/fattier fish. *If using northern
> > pike or other large fillet fish you can cut th meat lengthwise so its
> > not so thick, this makes it easier to eat. Also don't worry about the
> > bones in the northerns they will dissolve in the vinegar.
>
> Many thanks for that, Connie! *Heh, between you and George I can see myself
> picking like a mad thing <g>
>
> I have only ever pickled onions and (look away now Barb) *beetroots. *I am
> enthused to start something new)
>
> --
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