Michigan State University Extension
Preserving Food Safely - 01600587
10/13/97

### BASIC PICKLING RECIPE

        10 lb. fish (brined and cut)

        5 cups water

        2 quarts vinegar (5% acidity)

        1/2 lb. sliced onions

        2 ounces mixed pickling spices

        1 clove garlic, crushed (optional)

        1 ounce white pepper (optional)

        Crushed red pepper (optional and to taste)

     To pack in jars:

        Bay Leaves

        Lemon slices

        Onion slices

        1.   In a large kettle,  bring  water,  vinegar, onions

    and
    spices to boil.

        2.  Add fish and simmer for 10 minutes or until fish is

    easily
    pierced with a fork.

        3.   Remove fish from liquid and spread in single layer

    in
    shallow pan.  Refrigerate for rapid cooling.

        4.  Pack cold fish loosely in clean glass jars.

        5.  Add onion slices, lemon and bay leaves if desired.

        6.   Strain the vinegar solution,  bring to a boil, and

    pour
    into jars to cover the fish.

        7. Seal immediately.

        8.  Store in the refrigerator.  Use within 6 weeks.

        This recipe makes 6 to 8 quarts of pickled fish.  It is

    suitable
    for all kinds of freshwater fish,  especially carp,

    herring,
    smelt and mullet (suckers).

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.