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Pickled Trout (Pareve)

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This is an old-fashioned treat, that is certain to delight your family. These days, it is almost impossible to find any sort of Pickled Fish but Herring. The flavor of Pickled Trout is milder, and this preparation is less acidic than commercially pickled Fish. For this reason, children are much more likely to find it appealing.
There is a dietary bonus, for those of you who are watching your Sodium intake. The amount of Salt required for this recipe is negligible, when compared to what is contained in Pickled Herring.


3-4 pounds Trout Fillets, cut in pieces 2 inches wide
3 large Onions, thinly sliced
1 cup thinly sliced Carrots
1 cup thinly sliced Celery
1 Lemon, thinly sliced
1 quart Apple Cider Vinegar
1 quart Water
1 1/2 teaspoons Salt
1 1/4 cup Sugar
4 tablespoons Pickling Spice
1 bunch fresh Dill

Additional note: You will need a large (4 quart) heatproof glass dish to prepare this recipe. A lid would be convenient, but if you donít have one, Plastic or Cellophane wrap will do.


Place all ingredients, except the Trout, in a large non-reactive saucepan. (Non-reactive means Stainless Steel, Heatproof Glass, or coated with a nonstick finish. Donít use uncoated Aluminum or cast Iron.) Bring to a boil over medium heat, then lower the heat, and simmer for 10 minutes.
While the Pickling Liquid is simmering, place half the Trout pieces in the bottom of a large heatproof Glass dish. When the Pickling Liquid is finished cooking, pour half of it, and half the Vegetables in it over the Trout. Replace the pan on the stove to stay hot until you are ready to use the rest. Place half the Dill over the Trout.
Layer the other half of the Trout in the dish, pour on the remaining Pickling Liquid, and place the rest of the Dill on top. Cover the dish with a lid or wrap. Place the dish in the Microwave, and cook on high heat for 4 minutes. Place the covered dish in the refrigerator for 4 days. Serve.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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