pickled carp

How To Make pickled carp

• 1

  All 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.
• 2

  In 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.
• 3

  For 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.
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