• 1  prime, fat rainbow trout
• 2  Tablespoon vinegar
• 2   teasooon salt
• 2  dessertspoons olive oil
• 2  one pint(=525 milliliter) bottling jars

1. Cut trout into 25 millimeter(=1 inch) cubes and place in jars
2. Mix vinegar, salt, and olive oil
3. Distribute the prepared mixture over the trout in each of the jars
4. Seal bottles and place them on wire rack in a suitably sized kettle
5. Cover the jars with water and boil a minimum of 4 hours. (Check frequently to make sure that the jars are covered with water, and add more hot water, if necessary.)
6. After 4 hours remove kettle from heat, but leave the jars submerged until cool.
7. When cool, label both jars with the date.
8. Do not open for at least 6 months

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