Menu Enter a recipe name, ingredient, keyword...

Pickled Fish


Google Ads
Rate this recipe 0/5 (0 Votes)


  • Salt Brine
  • 1 cup pickling salt
  • 4 cups water
  • Pickling Juice (heat until sugar dissolved)
  • 2 cups Vinegar
  • 1 3/4 cups Sugar
  • 1 tsp Whole Allspice
  • 1 tsp Black Pepper
  • 4 Bay Leaves
  • 1/2 tsp Whole Cloves
  • 2 tbls Whole Mustard Seed



Step 1

Cut Fish into bite size pieces

Add fish to salt brine and refrigerate for 48 hours

Rinse fish and container

Add fish and vinegar into container and refrigerate for 24 hours

Drain fish and make pickling juice. (one batch will cover about to 2 quarts of fish)

In quart jars alternate layers of fish and Onion until jar is close to full.

Once Pickling Juice has cooled cover the fish in each jar. repeat until all jars are full

Refrigerate jars for at least 5 days before trying

You'll also love

Review this recipe

Cashew-Crusted Halibut with Pesto Cream Sauce Roasted Salmon with Crispy Potatoes and Broccoli