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Mild Fish Pickle

3 oz Tuna, salmon or anchovy
2 ts White wine
1 tb Vinegar
1/2 ts Mustard seed
1/2 ts Oregano
1/2 ts Celery seed (or lovage)
1 tb Olive oil
1/2 ts Honey
1 pn Basil
1/4 ts Thyme
1 Mint leaf, finely chopped

In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored in the refrigertator in a glass jar for up tp 2 weeks, and should then be replaced.

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