Pickled Carp

Russ Myers


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.

★★★★★ 1 vote


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


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 Pickled Carp

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