Peggis Pickled Fish Recipes

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PEGGI'S PICKLED FISH



PEGGI'S PICKLED FISH image

This was a recipe my husband had when I met him. Now, I've made it for the past 26 years. He was originally from Iowa where they ate pickled Herring all the time.

Provided by Peggi Anne Tebben @cookiequeen

Categories     Seafood Appetizers

Number Of Ingredients 12

- white fish (crappie, perch, bass, etc.), cut into bite size pieces
- salt brine: (1 cup salt + 4 cups water)
- white vinegar
- white or yellow onions, cut into rings
PICKLING SOLUTION (PER QUART)
5 - bay leaves
6 - whole cloves
1 teaspoon(s) peppercorns
1 teaspoon(s) whole mustard seed
1/2 teaspoon(s) . whole allspice
1 cup(s) cup white vinegar
3/4 cup(s) sugar

Steps:

  • Soak fish in salt brine in fridge for 48 hours. BE SURE FISH IS COMPLETELY COVERED BY SOLUTION & DO NOT PACK TIGHT THROUGHOUT ALL OF THIS RECIPE.
  • After 48 hours, drain & rinse fish thoroughly. Fish will appear somewhat slimy at this time. Don't worry, the vinegar in the next step will firm it up.
  • Place back in container & soak in white vinegar, in fridge for 24 hours.
  • DO THIS STEP ABOUT 4 HOURS BEFORE YOUR 24 HOURS ARE UP!! In the meantime, prepare the solution of vinegar & sugar by just bringing to a boil. ( May need extra solution)
  • Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
  • After 24 hours, drain & rinse the fish that's in the vinegar.
  • Place fish in jars with solution. (DO NOT PACK TIGHT.) Be sure solution covers fish completely. Put lids on & store in fridge. Let set in fridge at least a week before serving. Serve with crackers or any other type of appetizer.

PICKLED PEACHES



Pickled Peaches image

These peaches are very different and very yummy. We had a bumper crop of peaches one year and I remember my grandmother making these. We ate them for months and I still love them.

Provided by MISSCOOKSALOT

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Yield 32

Number Of Ingredients 5

4 cups sugar
2 cups white vinegar
4 (3 inch) cinnamon sticks
15 whole cloves
4 pounds fresh peaches - peeled, pitted, and sliced

Steps:

  • Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
  • Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.

Nutrition Facts : Calories 110.5 calories, Carbohydrate 28.3 g, Fiber 0.4 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g

PICKLED PIG'S FEET II



Pickled Pig's Feet II image

Try this simple, spicy treat of pickled pig's feet! Your guests will squeal with delight!

Provided by RONBZ2

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time P3DT2h10m

Yield 6

Number Of Ingredients 4

6 pig's feet
2 fresh red chile peppers
2 tablespoons salt
2 cups white vinegar

Steps:

  • In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
  • Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.

Nutrition Facts : Calories 200.5 calories, Carbohydrate 1.3 g, Cholesterol 88.9 mg, Fat 13.4 g, Fiber 0.2 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 2387.5 mg, Sugar 0.8 g

DELICIOUS PICKLED FISH



Delicious Pickled Fish image

This recipe was given to me by my mom. She made a lot of it. It's much like pickled herring. My dad was forever bring home deep sea cod and other saltwater fish. I now use any of the more firm white fishes the seafood dept. has on hand.

Provided by annconnolly

Categories     < 15 Mins

Time 15m

Yield 1 batch

Number Of Ingredients 8

1 lb fish
1 cup onion, sliced
1/2 cup sugar
1 tablespoon pickling spices
1 cup carrot, cooked & sliced
2 cups white vinegar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut fish in 1" long strips.
  • In a large jar, alternate layers of fish, onions and carrots until loosley full.
  • Combine vinegar, sugar and seasonings in a pan and boil until sugar is dissolved.
  • Cool.
  • Pour over fish and refrigerate 24 hours before serving.

Nutrition Facts : Calories 601, Fat 0.4, SaturatedFat 0.1, Sodium 2430.3, Carbohydrate 131.5, Fiber 5.5, Sugar 113.7, Protein 2.5

PICKLED FISH



Pickled Fish image

This recipe comes from my husbands aunt. We love to fish and some times I get tired of fried fish, so I tried this recipe I found in one of my many cook books. We love it, and its cheaper than the pickled fish in the stores.

Provided by michele frank

Categories     Scandinavian

Time 35m

Yield 1 quart

Number Of Ingredients 9

1 quart of raw fish, cut in bite size piece
5/8 cup pickling salt (1/2 cup plus half of 1/4 cup)
1 cup vinegar
1 cup white sugar
1/2 cup white sherry wine (if you don't have sheery wine you can use Bacardi rum)
1 cup white vinegar
1/4 cup pickling spices, tied in
cheesecloth
1 -2 large onion, sliced

Steps:

  • Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
  • Put into refigerator for five days.
  • Shake every day.
  • Salt will not dissolve.
  • After five days, rinse with cold water, drain and blot dry.
  • Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
  • Take off stove and let cool.
  • Add fish and onions to clean gallon jar, then add brine.
  • Shake occasionally.
  • Fish will be ready to eat in 2 days.
  • But the longer it sets the better it is.
  • If you want to double this recipe, double everything but the spices.

PICKLED PIG'S FEET I



Pickled Pig's Feet I image

This was my favorite treat as young girl. Pig's feet can be specially ordered from most butcher shops.

Provided by Lola

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Yield 8

Number Of Ingredients 7

4 pig's feet
2 tablespoons salt
2 cups white wine vinegar
1 tablespoon whole cloves
2 teaspoons whole black peppercorns
4 whole star anise pods
2 tablespoons pickling spice

Steps:

  • Rinse feet well, pat dry with paper towels and place in a large saucepan. Add enough water to cover and stir in 1 tablespoon of salt. Bring to a boil over high heat; reduce heat to low and simmer for about 4 to 5 hours or until the meat falls off of the bones.
  • Remove meat from bones and place in a shallow dish or bowl. Set aside. Drain saucepan, reserving 2 cups of cooking liquid. In the same saucepan combine the reserved cooking liquid, remaining salt, vinegar, cloves, peppercorns, star anise and pickling spices. Bring to a boil and boil for 35 minutes.
  • Strain liquid and reserve. Pour reserved liquid over the top of the meat. Cover and refrigerate. Chill for at least 10 hours before serving.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 1.4 g, Cholesterol 100.7 mg, Fat 18 g, Fiber 0.4 g, Protein 21.3 g, SaturatedFat 6.2 g, Sodium 1811.6 mg

CAPE MALAY PICKLED FISH



Cape Malay Pickled Fish image

This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.

Provided by NITSCKIE

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Seafood

Time P1DT1h30m

Yield 6

Number Of Ingredients 16

½ cup vegetable oil for frying
3 pounds cod fillets, cut into 2 to 3 ounce portions
salt to taste
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
8 whole black peppercorns
4 whole allspice berries
3 bay leaves
1 red chile pepper, seeded and sliced lengthwise
2 cups red wine vinegar
½ cup water
½ cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander

Steps:

  • Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
  • Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
  • Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.7 g, Cholesterol 97.4 mg, Fat 4.1 g, Fiber 2.6 g, Protein 41.9 g, SaturatedFat 0.6 g, Sodium 150.2 mg, Sugar 20.4 g

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