Hot Fish Pickle

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Ingredients

3 ounces Tuna, salmon or anchovy
1 tablespoon White wine
1 tablespoon Vinegar
1 tablespoon Olive oil
1 Clove garlic, crushed
1/4 teaspoon Pepper
2 teaspoons Parsley
1/4 teaspoon Rosemary, ground
1/4 teaspoon Sage
1 Mint leaf, finely chopped
1 pch Basil

Preparation

1
In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored for up to 2 weeks in the refrigerator, and should then be replaced.

Tools

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Tags:

fish
canning
relish
pickled
seafood
spices

Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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