Pickled Jacks

[Wookiee]

This is the best one I have found so far.

This recipe makes a bout 2 and a 1/2 quarts even though it says 3.

Pickled Jacks

3 pounds Pike Fillets cut into bite size 1/2 inch pieces

1 cup canning/pickling salt

4 cups distilled water

8 cups white vinegar

2 1/2 cups sugar

1 large red onion thinly sliced

10 whole cloves

6 bay leaves

1 Tablespoon plus 1 teaspoon mustard seed

3 quart glass canning jars

Mix water and salt in a glass mixing bowl until salt is almost dissolved. Add fish to salt water and cover bowl with plastic wrap tightly. Leave in fridge for 2 days.

Drain and rinse fish until water is clear. I just use the rest distilled water jug it helps to avoid the funky flavors tap water can bring to the party. Rinse the glass bowl out also.

Then add 4 cups white vinegar to the glass mixing bowl. Now add your fish to the vinegar and cover tightly with plastic wrap again. Store in the refrigerator for 1 day.

Remove fish from fridge. Drain vinegar. Do Not rinse fish! Slice red onion thinly. Loosely layer fish then onions in the quart canning jars. Cover jars and put them in the fridge.

In a 2 quart saucepan add remaining 4 cups vinegar, 2 1/2 cups sugar, 10 whole cloves, 6 bay leaves, and mustard seed. Set burner to medium high heat. Stir mixture constantly until sugar is dissolved. Bring mixture to a boil and then reduce heat to medium low. Simmer for 15 minutes. Remove mixture from heat and let cool COMPLETELY!

Remove jars with fish and onions from the fridge uncover and pour cooled liquid to the top of fish and onions. Put the tops on the jar and tighten. Put them back in the fridge and in 7 days it is ready to eat! This recipe makes about 2 and a half quarts even though it says 3 quarts. I have some in the fridge right now that will be ready saturday morning. MMMMMMMM!