Pickled herring or other fish

1 servings

Ingredients

Quantity		Ingredient
1½	pounds	Deheaded, cleaned herring or other fillets
4	tablespoons	Salt
2	teaspoons	Mixed pickling spices
1½	ounce	Dry white wine
2	mediums	Sliced onions
1½	cup	Apple cider vinegar Cut herring in 1 1/2-inch slices. Boneless fillets of the fish should be cut in 1 1/2 inch squares. Fill quart jar 3/4 full with jaw with liquid. Cap and shake jar vigorously. Place herring in refrigerator for four weeks. Other fish without bones will be ready to east in one week. Pickle fish will keep for a long period of time if kept refrigerated.