| 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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