Name: To Pickle Sturgeon
Cuisine: American Southern
Ingredients: undefined small, about four feet long without the head sturgeon; undefined salt; undefined cold water; undefined green fennel

Original Recipe

The best sturgeons are the small ones, about four feet long without the head, and the best part is the one near the tail. After the sturgeon is split through the back bone, take a piece with the skin on, which is essential to its appearance and goodness, cut off the gristle, scrape the skin well, wash it, and salt it--let it lie twenty-four hours, wipe off the salt, roll it, and tie it around with twine, put it on in a good deal of cold water, let it boil till you can run a straw easily into the skin, take it up, pull off the large scales, and when cold, put it in a pot, and cover it with one part vinegar, and two of salt and water; keep it closely stopped, and when served, garnish with green fennel.

small, about four feet long without the head sturgeon
salt
cold water
green fennel

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

1

The best sturgeons are the small ones, about four feet long without the head, and the best part is the one near the tail.
2

After the sturgeon is split through the back bone, take a piece with the skin on, which is essential to its appearance and goodness, cut off the gristle, scrape the skin well, wash it, and salt it--let it lie twenty-four hours, wipe off the salt, roll it, and tie it around with twine, put it on in a good deal of cold water, let it boil till you can run a straw easily into the skin, take it up, pull off the large scales, and when cold, put it in a pot, and cover it with one part vinegar, and two of salt and water; keep it closely stopped, and when served, garnish with green fennel.

Original Recipe

Ingredients

Instructions