Yield: 1 servings
|1 cup||Salt fish fillets carrots sliced sliced lemon|
|1 quart||Water onions, sliced sliced celery|
Soak fillets over night in brine solution. Next morning add place alternate layers of sliced fillets and vegetables in crock or jar.
Sprinkle each layer with a mixture of peppercorns, bay leaves, allspice and mustard seeds. Drown the whole concoction with equal portions of white vinegar and water and let soak for at least a week.