Pickled Bluegills

Pickled Bluegills

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

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

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.