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.


Featured Pinch Tips Video

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

Directions Step-By-Step

1
Soak 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.
2
After 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.
3
Place back in container & soak in white vinegar, in fridge for 24 hours.
4
DO 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)
5
Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
6
After 24 hours, drain & rinse the fish that's in the vinegar.
7
Place 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