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Categories:
cleaned smelt water pickling salt white vinegar sugar bay leaves black pepper onions lemons Rhine wine
Viewed: 25 - Published at: 8 years agoIngredients
- 3 to 4 lb. cleaned smelt
- 4 c. water
- 1 c. pickling salt
- white vinegar
- 1 1/2 c. sugar
- 4 bay leaves
- 1 tsp. mustard seed
- 1 tsp. whole black pepper
- sliced onions
- lemons, cut into 1/4-inch slices
- Rhine wine (may be added)
Method
- Clean and cut smelt into bite-size pieces.
- Mix 4 cups water and pickling salt for brine.
- Put smelt into brine using plastic, glass, pottery or stainless steel container.
- Let stand 48 hours. Rinse well with cold water; drain.
- Cover smelt with vinegar and let stand 24 hours in a covered container.
- Stir once or twice. Mix together 2 cups white vinegar, sugar and spices together in large saucepan.
- Bring to a full rolling boil over medium heat. Remove from heat and cool.
- Drain vinegar from smelt.
- Put fish into clean pint jars.
- Include at least 1/2 sliced onion and lemon slices in each jar.
- Pour cooled brine over smelt.
- Fill jar within 1/2-inch of top.
- Seal and refrigerate.
- Sample after 2 weeks.
