Pickled Fish - cooking recipe

Ingredients

5/8 c. pickling salt
1 qt. fish fillets (carp works well)
1 c. white vinegar
1 c. sugar
1/2 c. white Port wine
1 c. white vinegar
2 Tbsp. pickling spices
2 medium onions, sliced

Preparation

Trim any red or
dark
flesh
off
fish fillets and cut into small pieces.
Place
fish\tin
quart
jar\twith salt and first cup of vinegar.
Let
stand
in
refrigerator for 6 days shaking jar each day.
After
6 days drain fish and rinse with cold water until water
is
clear.
Cover fish with cold water and let stand for 1
hour.
Mix 1 cup vinegar, sugar, wine and spices and heat until sugar dissolves.
Do not boil.
Let cool before adding to fish.
Pack
fish
in
jar\twith
a
layer of onion, then fish, etc.
Add
solution to jar.
Keep in refrigerator for 48 hours then
they\tare
ready
to\teat.
Keeps in refrigerator several months.