PEGGI'S PICKLED FISH

PEGGI'S PICKLED FISH image

Provided by Peggi Anne Tebben

Number Of Ingredients 12

white fish (crappie, perch, bass, etc.), cut into bite size pieces
salt brine: (1 cup salt + 4 cups water)
white vinegar
white or yellow onions, cut into rings
PICKLING SOLUTION (PER QUART)
5 bay leaves
6 whole cloves
1 tsp peppercorns
1 tsp whole mustard seed
1/2 tsp . whole allspice
1 c cup white vinegar
3/4 c sugar

Steps:

1. Soak fish in salt brine in fridge for 48 hours. BE SURE FISH IS COMPLETELY COVERED BY SOLUTION & DO NOT PACK TIGHT THROUGHOUT ALL OF THIS RECIPE.
2. After 48 hours, drain & rinse fish thoroughly. Fish will appear somewhat slimy at this time. Don't worry, the vinegar in the next step will firm it up.
3. Place back in container & soak in white vinegar, in fridge for 24 hours.
4. DO THIS STEP ABOUT 4 HOURS BEFORE YOUR 24 HOURS ARE UP!! In the meantime, prepare the solution of vinegar & sugar by just bringing to a boil. ( May need extra solution)
5. Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
6. After 24 hours, drain & rinse the fish that's in the vinegar.
7. Place fish in jars with solution. (DO NOT PACK TIGHT.) Be sure solution covers fish completely. Put lids on & store in fridge. Let set in fridge at least a week before serving. Serve with crackers or any other type of appetizer.