Name: Pickled Fish
Yield: 1 quart
Ingredients: 2 cups vinegar; 1-1/2 cups sugar; 2 small onions (sliced); 2 Tbsp whole allspice; 1/4 tsp peppercorns; 5 bay leaves; 1 lb cut fish fillets; 1 tsp salt

Pickled Fish

This recipe was given to me in the late ‘70’s by the lady in the cottage next door. They used it on many hammer handle-sized Northern Pike that were caught in lower Post Lake.

Course

Appetizer, Snacks

Servings

quart

Ingredients

2 cups vinegar
1-1/2 cups sugar
2 small onions sliced
2 Tbsp whole allspice
1/4 tsp peppercorns
5 bay leaves
1 lb cut fish fillets
1 tsp salt

Course

Appetizer, Snacks

Servings

quart

Ingredients

2 cups vinegar
1-1/2 cups sugar
2 small onions sliced
2 Tbsp whole allspice
1/4 tsp peppercorns
5 bay leaves
1 lb cut fish fillets
1 tsp salt

Instructions

Combine vinegar, sugar, onions, allspice, peppercorns, and bay leaves. Heat mixture to boiling, stirring until sugar is dissolved; cool. Place fish fillets in a crock or jar and sprinkle with salt. Pour cooled vinegar mixture over fish. Cover crock or seal jar and refrigerate 24 hours before serving. Makes 1 quart.

Recipe Notes

Recipe courtesy of Roger Knorr, Appleton, WI.

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