Pickled Mackerel from What to Eat Now (Autumn & Winter) by Valentine Warner
I am a huge fan of pickled and cured fish, with one of my fridge-door shelves the territory of kippers, rollmops and pickled mackerel only. Without them close by, I feel unsettled and nervous. If o...
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Cooking tools:
- Mason jar
- Chef's knife
- Cutting board
- Saucepan
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Stove
- Refrigerator
- Paper towel
- Plate
Ingredients
- 10 black peppercorns
- 1 level teaspoon fennel seeds
- red wine vinegar
- 1 small red onion
- 10 juniper berries
- 6 bay leaves
- 2 medium mackerel, filleted
- 4 level tablespoons unbleached white sugar
- 4 level tablespoons large-flaked sea salt
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