The pickling brine for this recipe from Mirella of Il Bettolino Di Foce, is a simple one:three ratio of water to white wine vinegar; adjust the volume as needed to ensure that your eel is fully submerged. Serve this delicious fish pickle alongside fresh salad or simple boiled potatoes.
- One 1¾–2¼ lb. eel, cut crosswise into 3-in. pieces
- 3 cups white wine vinegar
- 1 tsp. kosher salt
- 3 fresh bay leaves
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