Michigan State University Extension
Preserving Food Safely - 01600588
10/13/97

GREAT LAKES PICKLED SMELT

    Prepare smelt as in Brining Procedure for              


    Pickling Fish                                          

    10 lb. smelt (brined and cut)                          


    1 1/2 quarts white vinegar (5% acidity)                


    3 1/2 cups sugar                                       


    8 bay leaves                                           


    10 whole cloves                                        


    2 teaspoons mustard seed                               


    2 teaspoons whole peppercorns                          

To
pack in jars:                                            

    Lemon slices                                           


    Onion slices                                           


    1.  Place smelt in a bowl and cover with white vinegar.

Let
stand 24 hours in refrigerator.                         

    2.  In a pan, combine 1 1/2 quarts white vinegar, sugar

and
spices.  Bring to boil.                                 

    3.   Drain fish.   Add to boiling pickling solution and

simmer
for 10 minutes or until fish is easily pierced with a

fork.
                                                      

    4.  Remove  fish from pickling solution and  spread  in

single
layer in shallow pan.  Refrigerate for rapid cooling.

    5.  Pack cold fish loosely in clean jars.              

    6.  Add lemon slices and onion slices if desired.      

    7. Bring pickling solution back to a boil and pour over

fish.
 Seal.                                                

    8.  Store in refrigerator.  Use within six weeks.      

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.