| | Directions | | 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. Rinse fish lightly. Cover with white vinegar for 12 hours. Drain off vinegar and throw away. Pack fish in jars and add raw onion slices in alternate layers. Prepare PICKLING SOLUTION: Dissolve sugar in white vinegar. Heat then cool. (DO NOT BOIL) Add SILVER SATIN and pickling spice. Bring to a boil, then cool. Add enough PICKLING SOLUTION to cover fish and then cover the jars and refrigerate for approximately one week and they are ready to eat! |
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| Ingredients | | - |  | Brine |
| - | | 1/2 cup salt (no iodized) to 1 quart water |
| - | | Pickling Solution |
| - | | 4 cups white vinegar |
| - | | 3 cups sugar |
| - | | 1 cup SILVER SATIN WINE |
| - | | 2 raw onions, sliced thin |
| - | | 1/4 cup pickling spice |
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