INGREDIENTS

INSTRUCTIONS

Cut fish into bite size pieces. Soak overnight in solution of 2/3 c salt
and 1 gal water for every 2-3 lb fish. (1 to 1-1/4 lb fish makes 1 qt.
Rinse well. Pack in sterilized jars with 1/4 med. onion thinly sliced per
jr.
Heat to boiling (sufficient for 3 qts fishh): 2 qt white vinegar, 2 cups
sugar, 1-1/2 tsp whole allspice, 1 tsp whole black peppers, 2 bay leaves
for every qt of fish.
Put hot vinegar solution over fish, dividing the spices between the jars.
Screw on camp. Process in water bath 90 minutes. Shelf storage if sealed.
Posted to EAT-L Digest 14 Apr 97 by laura campbell <lacampbe@NMU.EDU> on
Apr 14, 1997

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