"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pickeled Fish Recipe

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This recipe for Pickeled Fish, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Russel Andersen
Added: Tuesday, May 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
fish, cut into bite-sized pieces enough to fill a quart jar.
5/8 c. iodized salt
white vinegar
1 onion sliced
1 c. cider vinegar
1 c. sugar
1 tbs. pickling spices
1/4 stick cinnamon

Directions:
Directions:
Pack fish in a quart jar with 5/8 c. salt. Fill jar with white vinegar and set aside for 10 days at room temperature. Drain and rinse fish, clean jar. Layer fish and onion slices in the jar. Combine cider vinegar, sugar, and spices. Bring to a boil and cook until sugar is dissolved. Pour the mixture over the fish to cover and refrigerate.

Number Of Servings:
Number Of Servings:
1 quart
Personal Notes:
Personal Notes:
Keeps for months.

 

 

 

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