Pickled Conch

Ingredients
1 lb.conch, cleaned and peeled 2hot peppers in small pieces 2 c.white vinegar 2onions, sliced 3cloves garlic, crushed 12cloves 1 tsp.allspice 1/2 c.reserved conch broth

Directions
Pound the conch well with a wooden mallet. In a heavy sauce pan, bring several cups of salted water to a brisk boil. Drop the conch into the boiling water and cook only a few minutes. The conch becomes tough and loses its succulence if overcooked. Drain well and cut the conch into bite size pieces.

Combine the rest of the ingredients to make a marinade for the conch. Cover the conch with marinade and refrigerate for twenty-four hours. If a spicier dish is desired, increase number of hot peppers to taste.

Serve with crackers.