CHICKEN WINGS (63)
EASY BAKING (29)
|EVERY FEW MINUTES|
2 c. white vinegar
4 bay leaves
1 tsp. peppercorn
1 tsp. whole allspice
1 1/2 c. sugar
2 tbsp. mustard seed
1 tsp. whole cloves
Fillet fish and cut into bite size pieces; put in clean glass jar.
Combine 5 cups of water and 1 cup pickling salt. Add fish and refrigerate for 48 hours. Rinse thoroughly.
Clean glass container; put rinsed fish in and cover with white vinegar, refrigerate for 48 hours; discard vinegar.
Combine the first 7 ingredients to make a solution that you boil for 5 minutes. Let cool. Layer fish and white onion slices in glass container; pour in solution enough to cover. They will be ready to eat in 48 hours.
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