PEGGI'S PICKLED FISH

Peggi Anne Tebben

By
@cookiequeen

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.


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Rating:
★★★★★ 1 vote
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Ingredients

white fish (crappie, perch, bass, etc.), cut into bite size pieces
salt brine: (1 cup salt + 4 cups water)
white vinegar
white or yellow onions, cut into rings

PICKLING SOLUTION (PER QUART)

5
bay leaves
6
whole cloves
1 tsp
peppercorns
1 tsp
whole mustard seed
1/2 tsp
. whole allspice
1 c
cup white vinegar
3/4 c
sugar

Step-By-Step

Step 1 Direction Photo

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.

Step 3 Direction Photo

3Place back in container & soak in white vinegar, in fridge for 24 hours.

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)

Step 5 Direction Photo

5Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.

6After 24 hours, drain & rinse the fish that's in the vinegar.

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.

About this Recipe

Course/Dish: Seafood Appetizers