Pickled pickerel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pickerel | |
| 2 | Onions, sliced | |
| 1 | teaspoon | Whole black pepper |
| 1 | teaspoon | Whole allspice |
| 1 | tablespoon | Sugar |
| ½ | Lemon, sliced | |
| White vinegar | ||
| 1 | tablespoon | Capers |
Directions
"The Complete Book of Pickles and Relishes" by Leonard Louis Levinson.
Cut fish into small fillets; cover with water. Add onions, pepper, allspice, sugar and lemon. Boil until fish is nearly done; then add vinegar to equal amount of liquid remaining. Boil till done; add capers and seal in hot, sterilized jars. Pike or crappies may be used instead of pickerel.
Posted to EAT-L Digest 13 Apr 97 by Jean Jones <bruja@...> on Apr 14, 1997