Title: Pickled Fish
Categories: None
Yield: 1 Servings

5 c Fish; any kind
2 c White vinegar
1/4 c Sugar
1/2 ts Whole peppercorns
1/4 ts Whole allspice
1/4 ts Whole cloves
2 Bay leaves
1/4 ts Oregano
1/4 ts Dill seeds
1 md Onion; sliced
1 c Water

Cut fish into 2-inch pieces and put in pot of water. Add a little salt,
bring to a boil and simmer for 3 minutes. Drain fish and set aside.

Put rest of ingredients in pot (not fish) boil and simmer 3 to 5 minutes.
Put fish chunks in jar or casserole dish and pour all liquid over fish. Let
cool, then refrigerate for 7 days. Any bones left will disintegrate. Eat
and enjoy.

NOTES : RECORD-JOURNAL 5/14/97

Recipe by: F.W.LAPPERT

Posted to recipelu-digest Volume 01 Number 575 by ctlindab@mail1.nai.net on
Jan 22, 1998