| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Pickerel | |
| 2 | Onions, sliced | |
| 1 | ts | Whole black pepper |
| 1 | ts | Whole allspice |
| 1 | tb | Sugar |
| 1/2 | Lemon, sliced | |
| White vinegar | ||
| 1 | tb | Capers |
INSTRUCTIONS
"The Complete Book of Pickles and Relishes" by Leonard Louis Levinson. Cut fish into small fillets; cover with water. Add onions, pepper, allspice, sugar and lemon. Boil until fish is nearly done; then add vinegar to equal amount of liquid remaining. Boil till done; add capers and seal in hot, sterilized jars. Pike or crappies may be used instead of pickerel. Posted to EAT-L Digest 13 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 14, 1997
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