Pickled Fish

Name: Pickled Fish
Ingredients: 7 pounds trout cut in 1 1/2 inch slices or to desired thickness; 1 quart vinegar; 1 quart water; 2 cups sugar if sweeter fish is desired add more to taste; 1 tablespoon salt; 2 tablespoons pickling spice; red peppers; onions 4 lg., sliced thin; bones Head and, fish; 2 lemons thinly sliced with skin and seeds removed

10 ingredients

9 steps

Ingredients

7 pounds trout cut in 1 1/2 inch slices or to desired thickness
1 quart vinegar
1 quart water
2 cups sugar if sweeter fish is desired add more to taste
1 tablespoon salt
2 tablespoons pickling spice
red peppers
onions 4 lg., sliced thin
bones Head and, fish
2 lemons thinly sliced with skin and seeds removed

Directions

1

Tie spices in a cheesecloth bag.
2

Cook the spices, vinegar, water, sugar, salt, onions, heads and bones for 20 minutes.
3

When done, throw out the bag of spices and strain liquid (including the bones and onions).
4

Put this strained liquid back into the pot.
5

Turn the belly part of the fish slices up and tie them with a string or fasten with toothpicks so that they won't break in cooking.
6

When strained liquid comes to a boil, gently place fish into the pot.
7

Let cook for 20 minutes.
8

When cooled, put fish in a covered container.
9

Put lemon