Pickled Fish

9 ingredients
6 steps

Ingredients

  • approximately 4 lb. cleaned fish, skinned (Northerns, crappies or sunnies can be used)
  • 2 c. vinegar
  • 1 1/4 c. sugar
  • 4 bay leaves
  • 2 tsp. mustard seed
  • 1 tsp. whole cloves
  • 1 tsp. whole allspice
  • 1 tsp. whole pepper
  • onions and lemon

Directions

  1. 1
    Cut fish in small pieces.
  2. 2
    Soak in salt water (salty enough to float an egg).
  3. 3
    Refrigerate for 48 hours.
  4. 4
    Two days later, drain and soak in vinegar.
  5. 5
    Refrigerate for 48 hours.
  6. 6
    Two days later, drain off vinegar.

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