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Trout, Pickled I (P, KLP, TNT)
Source: My mother, Sylvia Segall
Serves: 1 slice per serving; number depends upon how many you get when fish is sliced

1 cup cider vinegar
1/2 cup sugar
3 cups water
4 medium onions, sliced
1 tbsp. salt
2-4 carrots, sliced
1 tsp. pickling spices in cloth bag
3 lbs. trout steaks, sliced about 2" thick

Boil vinegar, sugar, water, onions, salt, and carrots for 10 minutes.

Add spices in cloth bag (for easy removal) and fish. Bring to a boil and cook 20 minutes more.

Place in glass or corning bowl; cover and chill. Serve fish decorated with carrot slices.

Poster's Notes:
This is easy and good for all year, even Pesach if you use KLP white vinegar (I bought some a few years ago). This is one of my father's favorites.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A