Pickled Mackerel

This recipe is from a Woman’s Day magazine, July, 1942.  I haven’t tried it.  If you do, let me know how it is.

Pickled Mackerel
Costs 18 cents, serves 4

1 pound can mackerel, drained
1  cup vinegar
1 sliced onion
3/4 teaspoon salt
1 teaspoon whole mixed pickling spice
1/4 teaspoon pepper

Place large pieces of mackerel in a shallow dish or on a platter.  Put vinegar, onion, and other seasonings in saucepan; bring to boil.  Cool slightly, and pour over fish. Put in refrigerator to chill.  Serve with crisp slices of cucumber, if desired.  Or pour off oil pickling liquor and serve mackerel on lettuce leaves.

Woman’s Day Kitchen suggests serving this for dinner with cottage fried potatoes, chopped beets and greens, lettuce wedges with Russian dressing, bread and butter, cheese (pimiento and bleu) crackers, jelly, tea, and milk.

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