How to Pickle With Distilled Vinegar

Updated April 17, 2017

If you are a cook or a homeowner that is looking to store some food in order to save money, you can do so by pickling. Although most people are used to pickling with exotic forms of vinegar, you can pickle items of food using distilled vinegar. Although you can pickle any item with distilled vinegar, fish is traditionally pickled with distilled vinegar and serves as a great example of the process.

Boil the water, vinegar, onions and spices. Place a large kettle on your cooking hob, and turn on your burner. Place your 5 cups of water, 2 quarts of distilled vinegar, 1/2 pound of sliced onions, the clove of crushed garlic, 28.4gr. of white pepper and 56.7gr. of mixed pickling spices into the kettle. Bring the kettle to a boil.

Simmer the fish for 10 minutes. Once the kettle has reached a boil, add your 4.54 Kilogram of fish into the kettle, and lower the hob temperature until the kettle is at a simmer. Simmer the fish in the kettle for 10 minutes or until you are able to pierce it with a fork.

Refrigerate the fish in a shallow pan. Remove the fish from the kettle, and place it in the cooking pan. Make sure the fish is spread in one single layer. Place the pans in the refrigerator in order to rapidly cool the fish.

Remove the fish from the pans in the refrigerator and then place them into the glass jars.

Using a strainer to block the solid contents in the kettle, pour the vinegar solution into the fish jars.

Using the lids that came with the glass jars, seal the glass jars and then place them in the refrigerator. The fish should stay fresh for up to 6 weeks.

Things You'll Need

  • 4.54 Kilogram of fish
  • 1 clove of crushed garlic
  • 5 cups of water
  • 2 quarts of distilled vinegar
  • 28.4gr. of white pepper
  • 1/2 pound of sliced onions
  • 56.7gr. of mixed pickling spices
  • Kettle
  • Fork
  • Cooking pan
  • Refrigerator
  • Glass jars with lids
  • Strainer
  • Stove
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About the Author

Noah Kain began writing in 2008 for Baltimore Metromix, reviewing restaurants, music and national politics. In 2010 he had three poems published in "Stevenson University's Spectrum Literary Magazine" and has also recorded albums and toured with his band, Mother Nature's Son. Kain graduated from Stevenson University with a Bachelor of Science in interdisciplinary studies and a focus in English and film.