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