|The Student's Cookbook|
|by Jenny Baker|
Aimed primarily at students living on a shoestring budget. Features recipes for breakfast and any-time snacks, single-pan cooking, two-pan meals, ...
Results 1 - 10 of 135 for pickled fish
Cut fillets into ... cold water. Cover fish with white vinegar ... cover jars. Fish must be covered at all times and kept refrigerated. Yields 3 quarts.
Dissolve salt in ... 1 quart of fish pieces. Cover and ... vinegar, 1 tablespoon mixed pickles spices, thin sliced onion between layers. Ready in 4 or 5 days.
Jaretís pickling recipe for fresh water fish (trout, pike, whitefish ... garlic or hot peppers to each jar, depending on your liking. Good luck and enjoy!
Place cut up fish in a crock ... dissolve; cool. Pack a layer of fish, layer of onion, etc. and then cover with brine. Put in refrigerator for 24 hours.
Mix salt, vinegar and water and pour over fish. Let stand ... spices and Silver Satin Wine all together and pour over fish. Do not cook. Let stand 5 days.
Cut fish in bite-size chunks, ... over the fish. Put in jars and refrigerate. Make sure fish are completely covered with brine. Wait a week before using.
Mix salt with ... vinegar to cover fish. Let stand ... spices to boil in little cheese cloth bag. Let cool, then put on cold fish. (No heat on fish at all.)
Have fish filleted; should yield ... and simmer 1/2 hour. Cool. Remove fish to casserole with slotted spoon. Strain liquid over fish. Cover; refrigerate.
Bring salt and ... and cool. Soak fish, unsliced, in ... in jar. Let set in refrigerator for 1 week to blend. May use any kind of fish, except bullheads.
Add 5/8 cup salt to 1 quart of fish pieces. Add vinegar ... wine to each quart of fish. Also add 2 or 3 tablespoons chopped onion. Let sit at least a week.
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