Pickled Smelt - cooking recipe

Ingredients

3 to 4 lb. cleaned smelt
4 c. water
1 c. pickling salt
white vinegar
1 1/2 c. sugar
4 bay leaves
1 tsp. mustard seed
1 tsp. whole black pepper
sliced onions
lemons, cut into 1/4-inch slices
Rhine wine (may be added)

Preparation

Clean and cut smelt into bite-size pieces.
Mix 4 cups water and pickling salt for brine.
Put smelt into brine using plastic, glass, pottery or stainless steel container.
Let stand 48 hours. Rinse well with cold water; drain.
Cover smelt with vinegar and let stand 24 hours in a covered container.
Stir once or twice. Mix together 2 cups white vinegar, sugar and spices together in large saucepan.
Bring to a full rolling boil over medium heat. Remove from heat and cool.
Drain vinegar from smelt.
Put fish into clean pint jars.
Include at least 1/2 sliced onion and lemon slices in each jar.
Pour cooled brine over smelt.
Fill jar within 1/2-inch of top.
Seal and refrigerate.
Sample after 2 weeks.