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Fish Pickle

Farm.Fares's picture
Ingredients
  Small fish/Pieces of larger fish 1 Pound (8 Whole ones)
  Oil 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Onion 2 Tablespoon, minced
  Mixed pickling spice/Bay leaf - 1 1 Teaspoon
  Pepper 1⁄2 , seeded and diced (Green or red)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1) In a large pan, simmer the fish over a low heat in salted water until cooked, alternately use leftover, fried fish.
2) In a bowl, combine rest of the ingredients together.
3) Coat the fish thoroughly in this mixture.
4) Cover and allow to stand in the refrigerator for at least 24 hours before serving, turning the fish occasionally.
5) Makes about 2 1/2 cups Fish Pickle, can be stored in the refrigerator for 1 to 2 weeks.

SERVING
6) Serve the Fish Pickle cold, as a relish or as a main dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Storage: 
Preserving
Interest: 
Holiday
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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