Pickled Fish Recipes Using Apple Cider Vinegar

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Apple Cider Vinegar   

Mackerel in Vinegar

·       Fillet the fish. Dry them by dredging with flour.

·       Fry in corn oil until golden. Leave to cool.

·       Put a layer of the fish into a bowl, sprinkle with sea salt and raw sugar then another 
         layer of fish and so on until all is used.

·       Slice an onion thickly, put this over the top layer, sprinkle with pepper.

·       Cover with cider vinegar. Leave in a cool place for two or three days.

·       Taste the vinegar adding more raw sugar if needed.

Rollmops

·       Soak herring fillets in brine, just as for pickled onions, with 75g sea salt to each 575ml of water.

·       Add 2 tbsp of apple cider vinegar to each 575ml. leave them for hours in a cool place.

·       Then replace the brine with apple cider vinegar with 25g sea salt per 575ml, and leave for a further     twelve hours.  

·        Finally wrap each fillet round some shredded onion and fasten the tail with a cocktail stick.

·        Put in fresh cider vinegar with some herbs or spices, especially paprika and bay leaves.

·        They will keep for four weeks or much longer in the fridge.

English Mustard

• Instead of mixing powdered mustard with water, use cider vinegar. 
• Allow the mixture to stand for about half-an-hour to develop the flavor. 
• Mustard tastes better and keeps longer this way.