Fish fillets
4 cups water
1 cup salt
White vinegar
Onion slices
Lemon slices
Cut fillets into 1-inch squares. Combine water and salt. Add fillets to brine; refrigerate 48 hours. Drain and rinse. Place fillets, onion and lemon slices into jars. Can also be done in gallon glass jar or crock. Add 1 dry red bell pepper and garlic, if desired.
Brine
2 cups white vinegar
13/4 cup sugar
4 bay leaves
5 cloves
1 tsp. whole allspice
2 tsp. mustard seed
1 tsp. whole black pepper
In Dutch oven, combine vinegar, sugar, bay leaves, garlic, and spices. Boil and
cool.
Marvin Wright
Fairbanks, AK
From— Classic Fish: Member’s Best Recipes