Pickled Fish - Cooking with Jim Banse Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs.fish, cut into bite size pieces 1/2" to 1" wide.
Brine:
1 cup pickling salt to each 4 cups of water.
white vinegar
3 cups white vinegar
2 cups sugar
7 whole cloves
6 Bay leaves
3 teaspoons Mustard seed
1 1/2 teaspoon Pepper Corn
1 1/2 teaspoon whole Allspice
onion slices. thinly sliced
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Directions: |
Directions:FIRST STEP:
Cut 4 lbs. of fish into bite size pieces 1/2 to 1 inch wide. Wash and put into a NON METAL CONTAINER.
Brine: 1 cup pickling salt to each 4 cups of water.
Mix brine and pour over the fish and refrigerate. Let soak 48 hours or so. (Make enough brine to cover the fish)
STEP TWO:
After 48 hours, drain the fish and rinse well with water. Wash the container. Put fish back in the container and cover with white vinegar for 24 hours. Refrigerate.
STEP THREE:
Cook the following:
3 cups white vinegar
2 cups sugar
7 whole cloves
6 Bay leaves
3 teaspoons Mustard seed
1 1/2 teaspoon Pepper Corn
1 1/2 teaspoon whole Allspice
Bring to a boil and let cool.
THEN
Drain the fish DO NOT RINSE.
Put fish in GLASS CONTAINERS, and add some thin onion slices in each container. Cover with the solution and refrigerate for at least 7 days before use. Keep refrigerated at all times.
STEP FOUR:
Eat and enjoy. IT’S GOOD!!! |
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Personal
Notes: |
Personal
Notes: Can use Northern, Carp, Buffalo, etc.
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