Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

PICKLED MACKEREL.

After splitting the fish, and having taken off their heads and part of the skin of the belly, let them be laid in brine about three or four hours; then put them in jars with the following pickle:—two pounds common salt, two ounces saltpetre, one ounce of sugar, half ounce white pepper, one drachm corriander seed, pounded all well together; sprinkle with this mixture the bottom of the jar; then put on a layer of mackerel, with the back downwards; then a layer of the spices, and then another of mackerel, alternately, till the jar is full; press them down, and cover them close. In six months they will be ready for use.