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Pickled Fish 4 Recipe

Ingredients
  • canning salt
  • water
  • vinegar
  • fish
  • onions
  • Step 2
  • 2 cups vinegar
  • 4 bay leaves
  • 1 1/2 cups sugar
  • 2 teaspoons mustard seed
  • 1 teaspoon whole peppercorn
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 5 gallons recipe
  • 1 gallon vinegar
  • 12 cups sugar
  • 1/4 cup mustard seed
  • 32 bay leaves
  • 1/8 cup peppercorns
  • 1/8 cup whole cloves
  • 1/8 cup allspice
Directions
1 C canning salt per 4 C water to cover fish. Soak brine and fish for 48 hours. Drain and cover with vinegar for 48 hours. Drain again. Combine step 2 ingredients; Boil for 5 minutes and cool. Pour over layers of fish and onions. Let sit in brine for one week before eating.
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