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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pickled Fish Recipe

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This recipe for Pickled Fish is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds fish (rough fish work well)
2 tablespoons pickling salt
Flour to coat fish
Oil to fry
peppercorns
vinegar and water in equal amounts

quart jars and canning kettle
Directions:
Directions:
Cut fish into serving portions, about 2-3 inches. Coat all pieces in pickling salt and let stand 2 hours. Rinse and drain. Roll in flour, place in hot grease and fry until browned lightly. Put in quart jars with 1 teaspoon peppercorns per quart. Add vinegar and water mixture to cover fish. Boil mason jar lids and but on each quart jar. Boil in hot water bath for 2½ hours. Wait 2 weeks to eat.
Personal Notes:
Personal Notes:
Dorothy wrote, "Grandma Marie Koppin Schulz's recipe was a special way she had of preserving suckers that Grandpa caught a lot of, and they went well with the beer he liked to make and drink. I made this recipe and they turned out as Willard (her brother) remembered."
Note: Marie Koppin married Martin Schulz in Germany before sailing to America with their baby boy, Carl, the eventual father of Viola, Hattie, Willard, and Dorothy Schulz.

 

 

 

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