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Pickled Bluegills
Rating:
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2 cups white vinegar
1 ½ cups sugar 1 tsp. mustard seed 1 tsp. whole black pepper 1 tsp. whole allspice 1 tsp. whole cloves 4 bay leaves |
 
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Serving size: N/A | Calories/serving: N/A | |
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Use only a stainless steel pan for good taste.
Cut fish into small pieces – you will need about 5 cups of fish. Soak in a quart of water and one cup of salt for 2 days. Rinse fish in cold water and drain. Then pour two cups of white vinegar over the fish and put it in the fridge for another 2 days. Pour it off. Next, cook the following mix for five minutes and let cool. After it cools pour it over the fish, and place slices of lemon and onions on top. Refrigerate for 5 days, then remove the spices and pack into jars. It makes three pints. | |
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