Pickled Fish – Salmon or Halibut

Laurie Lawson Robbins

This is my favorite milchik meal that my mom,Sylvia Wolinsky Lawson, made. She usually made it for the shevuoth holiday.

1 cup sugar
1 cup vinegar
1 can tomato sauce (8 oz)
1 can (same as above) filled with water
salt and pepper to taste
1 onion cut up- small slices
2 carrots cut up – small slices
1 tablespoon pickling spices (sew up into gauze bag, you can empty a tea bag and reuse it per the original recipe)

Bring to a boil and cook half an hour.
Place fish in pot and cook for another half hour.
Use approximately 12 to 16 small pieces of fish – maybe serving size.
When cool, place in casserole and slice and squeeze lemon on top (leave lemon in casserole).
Refrigerate at least four days, then serve.