Ann's Pickled Fish

• Fillet fish and cut in bite size pieces.

• Soak in brine of 3/4 cup salt and 1/2 gallon water, cover and stand 48 hours (2 days).

• Then wash and drain.

--BRINE:--

2 cup vinegar
1/2 cup sugar
1/2 cup white wine (dry)
1/4 cup lemon juice
2 bay leaves
1/2 tsp. whole black peppercorn
1/2 tsp. whole allspice
2 tsp. mustard
4 whole cloves

• Boil for 3 minutes. Cool real well. Pour over fish and sliced onions.

• Put in refrigerator. Can be used in 5 days. Can use small northerns.

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