Pickled Pike

Recipe Ingredients

4		Onions - sliced
6		Pike
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 cups	474ml	Water
1/2 cup	118ml	White vinegar
1 1/2 tablespoons	22ml	Sugar
2 teaspoons	10ml	Pickling spice
2		Bay leaves

Recipe Instructions

Combine 2 sliced onions, the pike, salt, pepper and water in a saucepan. Bring to a boil and cook over low heat 25 minutes.

Carefully remove the fish and place in a bowl or jar alternating in layers with the remaining 2 sliced onions.

Mix the vinegar, sugar, pickling spice and bay leaves with the fish stock. Bring to a boil and pour over the fish. Cover and let pickle in the refrigerator for 2 days before serving. Serves 6 and will keep 2 weeks.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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