Pinks pickeled

5lb pinks filets skined
salt in brine for 48 hours
rince off after 48 hours
water 1 cups
sugar 1/2 cup
vinegar 3 cups
pickling spice 1/4 cup
cook for 20 minuits let cool
put fish and lots of sliced onions in container
pour water sugar vinegar spices into container with fish and onions
keep in fridge
eat after 24 hours in pickel brine
eat fairly quick and always keep in fridge
 
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