PEGGI'S PICKLED FISH
Peggi Anne Tebben
·white fish (crappie, perch, bass, etc.), cut into bite size pieces
·salt brine: (1 cup salt + 4 cups water)
·white or yellow onions, cut into rings
PICKLING SOLUTION (PER QUART)
1 tspwhole mustard seed
1/2 tsp. whole allspice
1 ccup white vinegar
How to Make PEGGI'S PICKLED FISH
- 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.
- 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)
- After 24 hours, drain & rinse the fish that's in the vinegar.
- 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.