FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

PICKLED FISH


INGREDIENTS

    • 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)
     

DIRECTIONS

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
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages