Jerry Tipping
06-01-2009, 02:49 PM
Someone e-mailed and asked if I would post the recipe again.
Here is the recipe I use. It comes from an old friend that departed a few years back.
Fillet fish and cut in chunks.
Onions diced large.
For the Brine:
1 1/4 cups white vinegar
6 cups water
one cup pickling salt
(brine should float an egg)
For the Syrup:
2cups white vinegar
1 cup Port wine
1 cup sugar
1 Tbls pickling spice
Soak fillets in brine for 24 hours.
After 24 hours, rinse fillets well under cold water.
Put syrup ingredients in pan and bring to a boil, stirring occationally to avoid burning the sugar. Let the syrup cool. (Place the pan in ice water to speed this process.)
Layer fish and onions loosely in large jars leaving a little head space. (I use 1 qt. wide mouth jars.)
Fill jars with syrup and let stand 10-14 days. This makes about two quarts.
Enjoy!!
I sometimes add a few red pepper flakes if you like a spicey flavor, or place a hard boiled egg or two in the jar.
Keep a tight line!!
Jerry
Here is the recipe I use. It comes from an old friend that departed a few years back.
Fillet fish and cut in chunks.
Onions diced large.
For the Brine:
1 1/4 cups white vinegar
6 cups water
one cup pickling salt
(brine should float an egg)
For the Syrup:
2cups white vinegar
1 cup Port wine
1 cup sugar
1 Tbls pickling spice
Soak fillets in brine for 24 hours.
After 24 hours, rinse fillets well under cold water.
Put syrup ingredients in pan and bring to a boil, stirring occationally to avoid burning the sugar. Let the syrup cool. (Place the pan in ice water to speed this process.)
Layer fish and onions loosely in large jars leaving a little head space. (I use 1 qt. wide mouth jars.)
Fill jars with syrup and let stand 10-14 days. This makes about two quarts.
Enjoy!!
I sometimes add a few red pepper flakes if you like a spicey flavor, or place a hard boiled egg or two in the jar.
Keep a tight line!!
Jerry