Pickled Fish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Day 1:
1 qt. fish cut in small pieces put in crock or jar (Dad used northerns aka pike)
5/8 cup pickling salt
1 cup white vinegar
5 days later:
2 medium sized onions, sliced
Brine:
1 cup white vinegar
1 cup sugar (a little less if you don't like it too sweet)
½ cup white sherry wine 20% alcohol (Dad used an apple wine for his version)
¼ box pickling spices (small box)
A few bay leaves if you like their flavor
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Directions: |
Directions:Let stand for 5 full days in refrigerator then remove and wash in cold water until water is clear. Cover with cold water and let stand for 1 hour. Drain very well.
Slice 2 medium sized onions. (Use as many onions as you wish), they are as good as the fish.
Heat the brine ingredients so the sugar will dissolve. Do not boil. Let this cool before adding fish.
Pack jars with alternating layers of fish and onion. Add solution to cover the fish and onions with brine. Close jars and keep in the refrigerator for 24 hours. They are then ready to eat. |
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Personal
Notes: |
Personal
Notes: Spices used to come in little metal cans. The small size was 1.5 oz. I think this is what he referred to as a "box of pickling spice".
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