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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pickled Northern Pike Recipe

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This recipe for Pickled Northern Pike is from RED RIVER RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pickled Northern Pike



(Note: this is a cold fish brine recipe; you do not use heat for any of the steps.)

1st step: Filet your fish. You can leave the bones in the meat, as this recipe dissolves the bones as it cures. Cut fish in bite size or larger (smaller) pieces.



2nd step: Pack loosely in quart glass jar. Add 5/8 cup of pickling salt per quart. Fill with white vinegar to cover fish. Shake jar until salt is dissolved. Let stand 5 days in the refrigerator, gently shaking once a day.



3rd step: After the 5th day, remove fish from jar, wash fish with cold water, and drain. Let stand in cold water 1/2 to 1 hour; drain again.



4th step: Using a quart jar, fill the jar to the half-way point with the cold drained fish in loose layers of sliced onions. Add 2 cups white sugar, 2 tablespoons pickling spice, dash of dried red peppers. Continue filling jar with alternate layers of fish and onions. Add enough white vinegar to cover the fish and onions.
Directions:
Directions:
5th step: Let stand in refrigerator for one week for flavor. Keeps in refrigerator for 3-4 months. Serve with crackers!

 

 

 

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