Recipes

n a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinagar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar–5 1/2 cups sugar–4 teaspoons of pickling spice–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one before eating.