PICKLED FISH

2 cups white vinegar
2 cups sugar
2 cups water
1 T. salt
1 T. pickling spice
3 cups sliced onions
1/2 t. ground cinnamon
1/2 t. ground ginger
1-2 lemons, sliced thin
4 pounds boneless skinless trout

Muriel
Silverstein of
Oak Park with
Pickled Fish
made from her
mother's recipe.

Combine vinegar, sugar, water, salt, pickling
`spice, onion, cinnamon and ginger in a large
pot over high heat. Bring the mixture to a boil
and cook for 30-45 minutes, until the onions
are well cooked. Add the fish fillets and bring
to a boil again. Reduce heat and simmer the
fish for 10 minutes. Remove the pot from the
heat and transfer fish to a glass or plastic
container and lay the lemon slices over.
Allow the liquid in the pot to cool before
pouring it over the fish. Cover well and chill
the fish for one week before serving. Hakes 12
servings.

L

Mother's Pickled Fish recipe pleases
this member of the family.

his recipe for pickled fish came
from my mother, Bessie Forman,
who grew up Orthodox on
Elmhurst in Detroit. She lived
with me and did the cooking. She showed
me how to do it before she passed away.
I made it often during Shavuos, when we
eat mostly dairy. I serve it with blintzes and
salad. But I also make it other times of the

year because I just happen to like it. I'm a
widow now, but my husband Phillip, he just
didn't like fish period.
I always make pickled fish from scratch
because it's better than the bought. And it's
'no trouble because it's all done in one pot.
My daughter and daughter-in-law use the
recipe, too.

Muriel Silverstein, Oak Park

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