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| top results >>> Recipe for Pickled Fish |
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Cut the fish into bite size pieces ( don't worry about the bones). Put the fish into brine of one cup pickling salt to four cups of water overnight. Wash off the pieces of fish and soak in white vinegar for three to four days. Drain, rinse and place in jars.
Prepare a pickling solution as follows: To one cup of white wine and one cup of white vinegar add: 1 chopped onion, 1 sliced lemon, 2 tablespoons mustard seed, 1 3/4 cups sugar, 4 bay leaves, 5 whole cloves, 1 tablespoon peppercorns, and 6 small red peppers Fish will be pickled in two or three days.
Enough raw (any kind) fish, cleaned, cut up for
about 1 gal.
--#1:--
4 c. white vinegar with 5% acidity
5/8 c. pickling salt
--#2:--
4 c. white vinegar with 5% acidity
4 c. sugar
1/2 pkg. pickling spices (4 tbsp. = 1 gal. of fish)
Cover raw fish with #1 and refrigerate 1 week. Rinse fish and chill in ice water 1 hour. Mix #2, bring to a boil and cool. Pack fish and sliced onions to taste. Add garlic if wanted. Cover with #2 brine and refrigerate 3 weeks or more.
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