peggi's pickled fish
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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.
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Ingredients For peggi's pickled fish
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white fish (crappie, perch, bass, etc.), cut into bite size pieces
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salt brine: (1 cup salt + 4 cups water)
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white vinegar
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white or yellow onions, cut into rings
- PICKLING SOLUTION (PER QUART)
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5bay leaves
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6whole cloves
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1 tsppeppercorns
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1 tspwhole mustard seed
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1/2 tsp. whole allspice
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1 ccup white vinegar
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3/4 csugar
How To Make peggi's pickled fish
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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. -
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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3Place back in container & soak in white vinegar, in fridge for 24 hours.
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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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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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6After 24 hours, drain & rinse the fish that's in the vinegar.
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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.
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