Pickled Carp Recipes

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PICKLED CARP



Pickled Carp image

Provided by Mary Erikson

Categories     Main Dish

Number Of Ingredients 5

Carp or preferred fish
1-1/2 quarts vinegar
1/2 cup sugar
1 large onion (sliced)
1 lemon (sliced)

Steps:

  • Clean fish and cut into pieces.
  • Bring vinegar to a boil and put in a few pieces of fish at a time.
  • Cook approx. 10 minutes, until all fish is cooked and then remove fish.
  • In the same vinegar, add sugar, onion, and lemon; cook until onion is done.
  • Place fish in a jar or container with a cover, pour mixture over fish, cover, and refrigerate.

CANNED CARP



Canned Carp image

This is a historical recipe not one to be made now. Always follow Ball book. This is how they did fish here in Nebraska. Always can meat under pressure.

Provided by Dienia B.

Categories     Very Low Carbs

Time 3h10m

Yield 6 pint

Number Of Ingredients 5

6 lbs carp
6 teaspoons salt, divided
12 teaspoons catsup, divided
18 tablespoons white vinegar, divided
water

Steps:

  • Pack each pint jar with fillet carp.
  • To each pint add 1 teaspoon salt, 2 teaspoons catsup, 3 tablespoons white vinegar.
  • Fill with water so there are no air bubbles.
  • Seal.
  • Boil in hot water bath 3 hours.
  • Better to set aside for 3 months before eating.

Nutrition Facts : Calories 595.6, Fat 25.4, SaturatedFat 4.9, Cholesterol 299.6, Sodium 2660.5, Carbohydrate 2.9, Sugar 2.4, Protein 81.1

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