Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Fish, Eggs, and Sauces › Pickled Mackerel
Pickled Mackerel
(Germany.) Skin, bone, and cut into pieces 4 pounds of fresh mackerel, put it in layers in a stone crock, sprinkling herbs, pepper and salt and bayleaves between each, using 1 tablespoonful, cut fine, of all the herbs. Press down, cover with vinegar, and seal air-tight. Bake in a moderate oven 6 hours. It will keep several days in a cool place. Good for supper.