Pickled Fish


3 pound Salmon cut into 6 steaks (or fillets) ¾ to 1 inch thick
(You can substitute pike, trout, or whitefish)
3 T. salt
3 large onions, thinly sliced
¾ cup sugar
1 ½ cups vinegar
10 – 12 whole cloves
8-10 bay leaves
Handful of white raisins


Season the fish with salt. Simmer onions in barely enough water to cover them, for 20 minutes (until they are translucent). Add vinegar, sugar, spices and raisins. Taste and adjust for sweet-tart balance. Add fish and simmer 20 minutes. Baste the fish while it simmers. Remove from heat and let the fish cool for a few minutes, continue basting the fish. Remove fish. Strain the liquid and pour over fish. Store in porcelain, glass, or stone crock for 2 to 3 days in the refrigerator before serving.
Serves 6

Mrs. Sylvia Sokoloff, A Glencoe resident, contributed this recipe with the friends of burhops