Pickled Fish

From:

The Town of Tenstrike, Mn.

.

Cut Fish into small pieces.

For each Quart of Fish,

use...

5/8 c. Iodized Salt, disolved in small amount of

White Viegar.

.

Place Fish pieces in extra large jar, with lid, -{or 5 Qt. ice cream pail,

with cover, may be used.

.

Pour Salt mixture over Fish, & compleatly cover with White Vinegar.

..

Keep in refrigerator for 5 days. Shake several times each day.

.

After 5 days,..... Rince Fish, & soak in plain Water for about

1/2 hour.

.

Bring to a boil... then let cool.

__________

.

Brine:

~~~~~~~~~~~

1 part Sugar

2 parts White Vinegar

2 Tbsp. Mixed Pickling Spices, ~ (or amount to fit taste)

some Onions, -{sliced

.

Cover Fish, and mix thorouly to be sure all

pieces of Fish are covered with brine.

.

Place Fish in jars, and cover with Brine.

Place lids on jars.

(no need to seal them)

Keep in cool place.

.

Fish are ready to eat in a day or two.

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