"Hunger is the best sauce in the world."--Cervantes

Pickled Fish Recipe

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This recipe for Pickled Fish, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barb Deetz
Added: Tuesday, November 14, 2006


Brine Ingredients:
Cup of Canning Salt
1qt of Water
1qt Cut Fish
(1qt of Brine to 1qt of Fish)

Bring Salt and Water to Boil and Let Cool.
After Real Cool (The Water and the Salt) Place Fish and Brine in Covered Bowl and Let Sit for 48 Hrs. Then Drain Brine and Rinse Fish well.

Soaking Ingredients:
1qt White Vinegar (5% Acidity)
1qt Brined Fish

Combine Brined Fish and Vinegar in Bowl and Cover Let Stand In Refrigerator for 24Hrs. After 24Hrs Drain Vinegar off and put aside.

Pickling Ingredients:
1 Cup Sugar
1 Cup Water
1 Cup White Vinegar (5% Acidity)
1 tsp Pickling Spice 1 Tabs for a Double Batch
1 Cup of Sweet White Port Wine
1 Huge or many small Sweet Onions.

Bring Sugar, Water, Pickling Spice and Vinegar to Boil and Let Cool. After Cool - Add 1 Cup of Sweet White Port Wine to Mixture.
Layer Fish with Sweet Sliced Onions and Pour Cool Mixture over Fish and Onion Layers. Put in Glass Jar or Jars and LET STAND FOR 3-Days before Eating.

See above notes with ingredients

Number Of Servings:
Number Of Servings:
1 gallon glass jar
Personal Notes:
Personal Notes:
Marcella Ressel revised by Beryl Gunderson




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