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Pickled Bluegirlls

Submitted by: Ed Hollada of Somerset, PA | Date Added: 30 Nov 2009
Listed in: Appetizers

2 cup white vinegar

1-1/2 cup sugar

1 tsp mustard seed

1 tsp whole black pepper

1 tsp whole allspice

1 tsp cloves

4 bay leaves

Large stainless steel container scale and cut 5 cups Bluegills into small pieces.

Soak in 1 qt. water and 1 cup salt for 48 hours.

Drain and rinse in water.

Soak in 2 cups white vinegar 48 hours; drain.

Cook for five minutes and cool:

White vinegar

Sugar

Mustard seed

Whole black pepper

Whole allspice

Cloves

Bay leaves

Pour over fish.

Place slices of lemon and onions on top.

Refrigerate 5 days.

Optional: Place in jars, add onion slices, lemon on top, fill with marinade.

Refrigerate another 5 days.