PEGGI'S PICKLED FISH

5
Peggi Anne Tebben

By
@cookiequeen

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.

Rating:

★★★★★ 1 vote

Comments:

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 tsp
    peppercorns
  • 1 tsp
    whole mustard seed
  • 1/2 tsp
    . whole allspice
  • 1 c
    cup white vinegar
  • 3/4 c
    sugar

How to Make PEGGI'S PICKLED FISH

Step-by-Step

  1. Soak 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.
  2. 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.
  3. Place back in container & soak in white vinegar, in fridge for 24 hours.
  4. 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)
  5. Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
  6. After 24 hours, drain & rinse the fish that's in the vinegar.
  7. 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.

Printable Recipe Card

About PEGGI'S PICKLED FISH

Course/Dish: Seafood Appetizers




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