minnesota pickled fish
- Categories
- Can/preserv
- Pickles
- Fish/seafoo
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| Water | |
| Salt and pepper | |
| Celery tops, parsley | |
| 2 pounds | Small white fish |
| 1 large | Onion |
| 1 cup | Vinegar |
| 1 each | Onion, sliced |
| 1 each | Red pepper, cut into stirps |
| 1 tablespoon | Whole pickling spice |
Boil 3 cups water; add 1 tsp salt, ¼ tsp pepper, celery tops, and a few parsley sprigs. Add fish and enough more boiling water to cover.
Cover; simmer over low heat for 5 minutes. Remove fish to covered casserole, discarding liquid. Sprinkle fish with salt and pepper.
Mix remaining ingredients. Pour over fish. Cover, and refrigerate for a day or two, turning fish once or twice. Serve as an appetizer.
Makes 8 servings. Origin: Women's Day Encyclopedia of Cookery, Vol 1, Minnesota Section. Shared by: Sharon Stevens, Feb/94 Submitted By SHARON STEVENS On 07-29-95
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