peggi's pickled fish
(1 rating)
This was a recipe my husband had when I met him. Now, I've made it for the past 26 years. He was originally from Iowa where they ate pickled Herring all the time.
(1 rating)
Ingredients For peggi's pickled fish
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white fish (crappie, perch, bass, etc.), cut into bite size pieces
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salt brine: (1 cup salt + 4 cups water)
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white vinegar
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white or yellow onions, cut into rings
- PICKLING SOLUTION (PER QUART)
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5bay leaves
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6whole cloves
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1 tsppeppercorns
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1 tspwhole mustard seed
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1/2 tsp. whole allspice
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1 ccup white vinegar
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3/4 csugar
How To Make peggi's pickled fish
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1Soak fish in salt brine in fridge for 48 hours. BE SURE FISH IS COMPLETELY COVERED BY SOLUTION & DO NOT PACK TIGHT THROUGHOUT ALL OF THIS RECIPE. -
2After 48 hours, drain & rinse fish thoroughly. Fish will appear somewhat slimy at this time. Don't worry, the vinegar in the next step will firm it up.
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3Place back in container & soak in white vinegar, in fridge for 24 hours.
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4DO THIS STEP ABOUT 4 HOURS BEFORE YOUR 24 HOURS ARE UP!! In the meantime, prepare the solution of vinegar & sugar by just bringing to a boil. ( May need extra solution)
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5Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
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6After 24 hours, drain & rinse the fish that's in the vinegar.
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7Place fish in jars with solution. (DO NOT PACK TIGHT.) Be sure solution covers fish completely. Put lids on & store in fridge. Let set in fridge at least a week before serving. Serve with crackers or any other type of appetizer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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