Pickled fish

[Bodyman]

Steve's Pickled Fish
Cut fish into 1" strips or bite sized
Soak 24 hours in 1 cup pickling salt (canning salt) & 1 quart water.
Drain and cover fish with white vinger for 24 hours
Drain and pack in jars.One layer fish, one layer onions etc..
Brine
1 cup water
1/2 cup white vinegar
3/4 cup sugar
2 tsp pickling spice (more or less depending on taste)
1 cup port wine
Bring to a boil, cool. Then add 1 cup port wine.
Cover fish with cooled brine, leave in fridge for 1 week

It's ready to go. I've tried other recipes this is the best I've had so far. I used Northern pike, but any fish will do I think.

[Bodyman]

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