02-27-2004, 01:33 AM
[left](for 5 pounds of fish)[/left] [left]1 quart distilled vinegar [/left] [left]5 1/2 cups sugar[/left] [left]4 teaspoons of pickling spice[/left] [left]1 cup dry white wine[/left] [left]Combine these ingredients (except the wine) and bring to a boil. When cool, add the wine and place scalded lids on your jars. Refrigerate a week before eating. These should keep six to eight weeks in the fridge.[/left]
[signature]
[signature]