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    • 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 -

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