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Pickled Fish

Source of Recipe


Susan Makidon Bibeau






List of Ingredients



• A 1 gallon glass jar with screw on lid
  
• 5 pounds Fish - Northern Pike
  
• 1 cup Salt
  
• 4 cups Water
  
• Enough White Vineger to cover fish in glass container
  
• 2 cups fresh Vinegar
  
• 1 1/4 cup Sugar
  
• 2 tsp Mustard Seed
  
• 4 Bay Leaves
  
• 5 Whole Cloves
  
• 1 tsp Allspice
  
• 1 tsp Whole Pepper
  
• Sliced Onions
  






Instructions



1. Cut fish into bite size pieces and put in the large glass container.
   
   
2. Cover fish with Solution of 1 cup salt and 4 cups water. Let stand in
   the refrigerator 48 hours.
   
   
3. Drain and rinse well with cold water.
   
   
4. Put fish back into glass container and cover with white vinegar.
   Let stand for 24 hours.
   
   
5. Drain but Do Not rinse.
   
   
6. Make a brine of remaining ingredients (except onions) in a
   sauce pan.
   
   
7. Bring the brine to a boil and then cool in the refrigerator.
   
   
8. Pour brine over the fish in the glass container and add a generous
   amount of onion slices.
   Do not pack the fish in tightly.
   
   
9. Keep in the refrigerator for 2 weeks. Then the pickled fish is ready to eat.
   
   
10. This yields about 4 pints of fish.
    
    






Final Comments


This can be kept in the refrigerator for months.



RECIPE CONTINUES

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