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Ingredientes
- Â Â See instructions
Direcciones
- Cut fish into bite size pcs. 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 quart.
- Rinse well. Pack in sterilized jars with 1/4 med. onion thinly sliced per jr.
- Heat to boiling (sufficient for 3 quarts fishh): 2 quart white vinegar, 2 c. sugar, 1-1/2 tsp whole allspice, 1 tsp whole black peppers, 2 bay leaves for every quart of fish.
- Put warm vinegar solution over fish, dividing the spices between the jars.
- Screw on camp. Process in water bath 90 min. Shelf storage if sealed.
