peggi's pickled fish
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.
prep time
cook time
method
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yield
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 teaspoon peppercorns
- 1 teaspoon whole mustard seed
- 1/2 teaspoon . whole allspice
- 1 cup cup white vinegar
- 3/4 cup sugar
How To Make peggi's pickled fish
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Step 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. -
Step 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.
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Step 3Place back in container & soak in white vinegar, in fridge for 24 hours.
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Step 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)
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Step 5Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
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Step 6After 24 hours, drain & rinse the fish that's in the vinegar.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Seafood Appetizers
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