Spicy Pickled Fish
|Cod filets/Flounder/ pike/ sole fillets||1 1⁄2 Pound (skinless, 1/4 to 1/2 inch thick)|
|Water||3 Cup (48 tbs)|
|White vinegar||1 Cup (16 tbs)|
|Pickling salt||1⁄4 Cup (4 tbs)|
|White vinegar||1 1⁄2 Cup (24 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Pickling spice||1 Teaspoon|
|Assorted crackers||1 Cup (16 tbs)|
Cut fish into about 1 1/2 X 3/4-inch pieces.
In a large mixing bowl combine the 3 cups water, 1 cup white vinegar, and pickling salt.
Stir mixture till the salt dissolves.
Stir in fish.
Cover and refrigerate for at least 48 hours or till all fish pieces are opaque.
Drain fish, discarding the salt liquid.
Place fish in a colander and run cold water over it to rinse.
Place fish in two 1-pint jars.
In a saucepan combine 11/2cups white vinegar, 3/4 cup water, sugar, and pickling spice.
Bring to boiling, stirring occasionally.
Remove from heat and cool slightly.
Pour mixture over fish in jars to cover.
Wipe jar rims and cover tightly.
Refrigerate for 5 days before serving.
Fish can be stored for up to 3 weeks total.