Fish Pickle

Name: Fish Pickle
Yield: Makes about 2½ cups
Ingredients: 2 tblsp. salad oil; ½ c. water; 6 to 8 (about 1 lb.) whole small fish or pieces of larger fish; 6 to 8 (about 1 lb.) whole small fish or pieces of larger fish; 1 tsp. salt; ⅛ tsp. pepper; ½ green or red pepper, seeded and diced; ½ green or red pepper, seeded and diced; 1 tsp. mixed pickling spice or 1 bay leaf; 1 tsp. mixed pickling spice or 1 bay leaf; ½ c. vinegar; 2 tblsp. minced onion

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Another name for this treat is sour fish—a Minnesota favorite

Ingredients

6 to 8 (about 1 lb.) whole small fish or pieces of larger fish
2 tblsp. salad oil

Fish course
Pescatarian
Gluten-free

Method

Gently simmer fish in salted water until cooked, or use leftover fried fish.
Mix remaining ingredients together in a bowl. Add fish and gently turn in this mixture. Cover and let stand in refrigerator at least 24 hours before serving, turning fish occasionally.
Serve cold, as a relish, or as a main dish. Fish Pickle will keep in refrigerator 1 to 2 week