Michigan State University Extension
Preserving Food Safely - 01600587
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).