Try this Pickled Trout recipe, or contribute your own.
Suggest a better description"The Complete Book of Pickles and Relishes" by Leonard Louis Levinson. Clean trout, leaving heads and tails on. Fry gently but not very well in oil. Pack into hot, sterilized jars, adding to each jar 1/2 tsp allspice, 1/2 tsp mustard seed, 1 small onion, thinly sliced, and 1 bay leaf. Fill jars with 3 parts vinegar to 1 part water, cap and let stand. Posted to EAT-L Digest 13 Apr 97 by Jean Jones
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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