02-27-2004, 01:39 AM
[left] [/left] [left][/left] [left]Step 1
1 qt. cut & skinned fish[/left] [left]
1 cup White Vinegar[/left] [left]
5/8 cup pickling (canning) salt[/left] [left]1 fresh Habanero pepper[/left] [left]Place in large jar and let stand in fridge covered for
7 days - shake once a day[/left] [left]Step 2
On day 8, rinse with cold water until water runs
clear, let stand in cold water for 1 hour.[/left] [left]Step 3
Slice desired amount of small onions (small yellow are
best)[/left] [left]Step 4
In saucepan mix:
1 cup White Vinegar
1 cup Sugar
Heat until sugar dissolves but Don't Boil
then add 1 cup of Fruit Wine (Boone's Farm or
something made from apples or pears) and let cool.[/left] [left]Step 5
Drain water from step 2, add onions habanero pepper and cool mixture
from step 4. Cover and let stand for 48 hours.[/left]
[signature]
1 qt. cut & skinned fish[/left] [left]
1 cup White Vinegar[/left] [left]
5/8 cup pickling (canning) salt[/left] [left]1 fresh Habanero pepper[/left] [left]Place in large jar and let stand in fridge covered for
7 days - shake once a day[/left] [left]Step 2
On day 8, rinse with cold water until water runs
clear, let stand in cold water for 1 hour.[/left] [left]Step 3
Slice desired amount of small onions (small yellow are
best)[/left] [left]Step 4
In saucepan mix:
1 cup White Vinegar
1 cup Sugar
Heat until sugar dissolves but Don't Boil
then add 1 cup of Fruit Wine (Boone's Farm or
something made from apples or pears) and let cool.[/left] [left]Step 5
Drain water from step 2, add onions habanero pepper and cool mixture
from step 4. Cover and let stand for 48 hours.[/left]
[signature]