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Lemon-Pickled Fish

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TasunkaWitko View Drop Down
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aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
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Points: 14741
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    Posted: 08 September 2006 at 09:48

Lemon-Pickled Fish 

        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.

TasunkaWitko - Chinook, Montana

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