Total Steps
1
Ingredients
7
Tools Needed
1
Ingredients
- 0 <a href="/food/PXTR53Z5/water">Water</a>
- 0 <a href="/food/Y4YDG2F4/vinegar">Vinegar</a>
- 0 <a href="/food/5PN7S6FY/bay-leaf">Bay Leaf</a>
- 0 <a href="/food/YCPMHNRB/onion">Onion</a>
- 0 <a href="/food/WPSG5VWD/mustard-seed">Mustard Seed</a>
- 0 <a href="/food/L8KNVFFS/allspice">Allspice</a>
- 0 <a href="/food/7SZJFFNG/trout">Trout</a>
Instructions
1
Step 1
<a href="/technique/WZLWW3YP/clean">Clean</a> trout, leaving heads and tails on. <a href="/technique/NZ2LK8CC/fry">Fry</a> gently but not very well in oil. Pack into hot, <a href="/technique/3LXT3C6R/sterilized">sterilized</a> jars, adding to each jar 1/2 tsp allspice, 1/2 tsp mustard <a href="/technique/FYFCQVPR/seed">seed</a>, 1 small onion, thinly <a href="/technique/3JDX2Q84/sliced">sliced</a>, and 1 bay leaf. Fill jars with 3 parts vinegar to 1 part water, cap and let stand.
Tools & Equipment
Well