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Lemon-Pickled Fish |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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Posted: 08 September 2006 at 09:48 |
· 3 lbs. any freshwater fish fillets · 4 cups water · 1 cup canning or pickling salt · 9 cups distilled, white vinegar, divided · 1 large red or white onion, thinly sliced · 1 lemon, thinly sliced · 2-1/2 cups sugar · 5 bay leaves · 1/4 cup plus 1 Tbsp. mixed pickling spices · 1/4 cup bottled lemon juice Freeze fish 48 hours at zero degrees Fahrenheit. Defrost. Cut fish into 1 to 2-inch pieces. Set aside. In large glass mixing bowl, combine water and salt. Stir until salt is almost dissolved. Add fish. Cover with plastic wrap. Refrigerate 2 days. Drain and discard brine. Rinse fish in cold water until rinse water is clear. Drain. In same bowl, place fish and 4 cups vinegar. Cover with plastic wrap. Refrigerate 2 days. Drain and discard vinegar. Rinse fish in cold water until rinse water is clear. Drain. In three 1-quart jars, loosely layer fish and onion add a slice or two of lemon per jar. Cover and chill. In 2-quart saucepan, combine remaining 5 cups vinegar, the sugar, bay leaves and pickling spices. Bring mixture to a boil over medium heat, stirring constantly until sugar is dissolved. Remove from heat. Cool completely. Stir in juice. Pour pickling liquid over fish to cover. Seal jars, using 2-part sealing lids. Refrigerate 4-5 days before serving. Store in refrigerator no longer than 4 weeks. |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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