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Pickled Carp

Russ Myers

By
@Beegee1947

Small bones found in some fish are hard for many people to deal with. Pickling takes care of the problem without having to get rid of the bones.

Rating:
★★★★★ 1 vote
Comments:
Method:
Canning/Preserving

Ingredients

4 lb
carp fillets
1 c
salt
4 c
water
4 c
white vinegar
1 c
white sugar
1/2 c
brown sugar
5 Tbsp
pickling spice
1 medium
onion, sliced thin

Step-By-Step

1All fish to be pickled should be frozen for three days at 0°F in order to insure parasites are killed.

Thaw the fish and cut the fillets into 1/2-inch strips.
2In a large stainless steel, crockery or plastic container, mix the salt and water and add the fish.


Store in a refrigerator for at least two days—longer won’t hurt.

Drain, and cover the fish with white vinegar for another day.
3For the brine, combine in a saucepan two cups of white vinegar, the sugar, and the pickling spice.

Bring to a boil.

Place in a refrigerator until cool.


Alternate layers of fish and onion slices in a crockery pot or wide-mouthed gallon jar (or smaller jars), pour brine over the fish, cover, and refrigerate for two weeks.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Fish
Regional Style: American