Pickled Mackerel

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Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 5 ingredients

Contains FishSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

283.
INGREDIENTS.--12 peppercorns, 2 bay-leaves, 1/2 pint of vinegar, 4 mackerel.
Mode.--Boil the mackerel as in the recipe No.
282, and lay them in a dish;
take half the liquor they were boiled in;
add as much vinegar, peppercorns, and bay-leaves;
boil for 10 minutes, and when cold, pour over the fish.
MACKEREL GARUM.--This brine, so greatly esteemed by the ancients, was manufactured from various kinds of fishes.
When mackerel was employed, a few of them were placed in a small vase, with a large quantity of salt, which was well stirred, and then left to settle for some hours.
On the following day, this was put into an earthen pot, which was uncovered, and placed in a situation to get the rays of the sun.
At the end of two or three months, it was hermetically sealed, after having had added to it a quantity of old wine, equal to one third of the mixture.