How to Make Pickled Carp
- 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.