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.

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