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Fish, Sweet & Sour Pickled - pareve

Posted by : Lita Lotzkar

2 cups water
1 cup vinegar
1 cup sugar
2 bay leaves
3 whole cloves
10 peppercorns
1 teaspoon salt
3 onions, sliced
2 pounds salmon, seabass or halibut,
cut in 1-inch pieces

In a saucepan blend water, vinegar, sugar, bayleaves, cloves, peppercorns,
salt and onions. Bring to a boil, add fish and simmer gently for 5 minutes.
Do not overcook or fish will toughen. Place fish with pickling liquid in a
heat-proof bowl or jar, cover and refrigerate for 3 days. This dish will
keep at least 2 weeks in the refrigerator. Serve cold on a bed of lettuce.

Makes 12 servings.

L.A. Times, Sept. l997
from article; Yom Kippur Menu Break the Fast

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