PICKLED FISH
• 10 pounds fish
• 1 ounce whole allspice
• 1 ounce mustard seed
• 2 ounces regular mixed pickling spice
• 1/2 pound onion, sliced
• 1/2 ounce bay leaves
• 1 1/2 quarts distilled (white) vinegar
• 2 1/2 pints water
• 1 ounce white pepper
• 1 ounce hot ground or dried peppers (optional and to taste)
Rinse fish in fresh water.
Combine the recipe ingredients in a large pan or kettle. Bring to a boil and add fish. Simmer for 10 minutes, or until fish is easily pierced with a fork. Remove fish from the liquid and place in a single layer on a flat pan and refrigerate for rapid cooling to prevent spoilage. Pack cold fish in a clean glass jar, adding a few spices, a bay leaf, freshly sliced onions and, if desired, a slice of lemon.
Strain the vinegar, bring to a boil, and pour into jars until the fish are covered. Cover jars with lids.
This product must be stored in the refrigerator at 40 F or lower and should be used within 4 to 6 weeks.
* Recipe is spicy
For a less spicy product, use less white pepper and hot or ground pepper.
North Dakota State University Extension Service
www.ext.nodak.edu
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