White vinegar and pickling salt	Pickled fish on crackers

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Pickled Fish

Source: Bob's Seafood Website, 2013

Yield: 12 to 16 appetizer servings

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Ingredients

• 1 to 1 1/2 lb skinless cod, flounder, pike or sole fillets (1/4 to 1/2 in thick)

• 3 cups water

• 1 cup white vinegar

• 1 1/2 cups white vinegar

• 1/4 cup pickling salt

• 3/4 cup water

• 1/2 cup sugar

• 1 Tbsp mixed pickling spice

• Assorted crackers

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Preparation

Cut fish into 1 1/2 X 3/4 inch pieces. In a large mixing bowl combine the 3 cups water, 1 cup white vinegar and pickling salt. Stir until salt dissolves. Stir in fish. Cover and refrigerate for at least 48 hours or until fish pieces are opaque.

Drain fish, discarding the salt liquid. Place fish in a colander and run cold water over it to rinse. Place fish in two 1 pint jars.

In saucepan, combine 1 1/2 cups white vinegar, 3/4 cups water, sugar and pickling spice. Bring to boil, stirring occasionally. Remove from heat and cool slightly. Pour mixture over fish in jars to cover. Wipe jar rims and cover tightly. Refrigerate for 5 days before serving. Can be stored for 3 weeks total.

To serve, drain fish and serve with assorted crackers.