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.
Servings
1quart
Servings
1quart
Ingredients
Instructions
  1. 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.