CANADIAN WALLEYE (PICKEREL)
Steps:
- Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
- Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
- Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
- Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 33.1 g, Cholesterol 183.9 mg, Fat 16.1 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 2.7 g, Sodium 774.8 mg, Sugar 2.2 g
GREAT GRANDMA'S BREAD AND BUTTER PICKLES
This was my Great Grandmother Catherine's recipe, I have not tried to make these myself but wanted to post the recipe so that I wouldn't lose it.
Provided by GotBoxer
Categories For Large Groups
Time 2h
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- First layer cucumbers and onions and sprinkle with salt, then pour on ice water.
- Let stand atleast 2 hours and drain well.
- Mix remaining ingredients and bring to a boil.
- Drop in cucumbers and onions, cook until almost transparent - about 5 minutes hard boiling.
- Place hot mixture into sterilized jars, place lids and allow to cool.
Nutrition Facts : Calories 129.2, Fat 0.2, Sodium 1891.5, Carbohydrate 31.3, Fiber 0.8, Sugar 28.6, Protein 0.7
GRANDMA'S DILL PICKLES (TASTE OF HOME RECIPE)
These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. They are already great and have only sat for 2 weeks in the brine! My family is requesting I make as many as possible!
Provided by Jilly in Michigan
Categories Very Low Carbs
Time 2h
Yield 9 quarts
Number Of Ingredients 7
Steps:
- In a dutch oven bring water, vinegar and salt to a boil; boil for 10 minutes.
- Pack cucumbers into quart jars within 1/2 inch of top.
- Place one dill head, two garlic cloves and two peppers in each jar.
- Ladle boiling liquid over cucumbers, leaving 1/4 inch head space.
- Place lids and screw on bands fingertip tight.
- Process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 127.7, Fat 0.7, SaturatedFat 0.2, Sodium 12603.4, Carbohydrate 25.2, Fiber 3.2, Sugar 10.7, Protein 4.3
GRANDMA'S DO-OVER PICKLES (AKA SWEET DILL PICKLES)
This recipe is kind of like going thru one of those unincorporated villages - short & simple, so don't miss it.
Provided by Gagoo
Categories Lunch/Snacks
Time 15m
Yield 1 jar, 6 serving(s)
Number Of Ingredients 3
Steps:
- Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
- Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
- After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.
Nutrition Facts : Calories 218.9, Fat 0.2, SaturatedFat 0.1, Sodium 1334.6, Carbohydrate 54, Fiber 1.7, Sugar 51.9, Protein 0.9
GRANDMA'S DILL PICKLES
Make and share this Grandma's Dill Pickles recipe from Food.com.
Provided by Surrealdream
Categories < 4 Hours
Time 2h25m
Yield 7 quarts, 7 serving(s)
Number Of Ingredients 12
Steps:
- Wash cucumbers using cloth and cold water.
- Drain, Place in large crock or pot.
- Mix 1 1/2 cups salt and 32 cups water to make 5% brine. If you need to, mix more in same proportions to cover cucumbers.
- Poor brine over cucumbers and let stand 24hrs, then drain.
- Wash and sterilize jars and lids. Keep jars in boiling hot water untill ready to use. Keep lids with seals in simmering (NOT BOILING)water untill ready to use.
- Combine Vinegar, 3/4 cups salt, sugar, and 9 cups water.
- Tie mixed pickeling spices in cheese cloth and add to vinegar, sugar, salt and water.
- Heat to boiling then discard cheese cloth.
- Pack cucumbers in clean HOT jars.
- Add 2 teaspoons mustard seed, alum, 1-2 garlic cloves, 3 heads dill or 1 tabelspoon dill seed to each jar.
- Cover with boiling water, filling jars 1/2" from top.
- Put seals and lids on, process in a canner. If you don't have a canner, you can cover the jars with BOILING water and place in your oven at 200F for about 20 minutes. The jars and liquid need to be hot in order for it to seal.
Nutrition Facts : Calories 261.2, Fat 2.7, SaturatedFat 0.5, Sodium 36447.1, Carbohydrate 50.8, Fiber 6.2, Sugar 26, Protein 8.7
BAKED PICKEREL
The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Kid Friendly
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Wash and clean fish.
- Place in baking dish and dot with butter; season with salt and pepper.
- Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 38.9, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.4, Sodium 30.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.1
GRANDMA LAVONNE'S CHRISTMAS PICKLES
This is a wonderful recipe that was passed down from my grandma to my mom and now to me. There is a lot of work involved, but they are SO worth it!! These are sweet and crunchy...many good memories every time I bite into one. I have never had a pickle anywhere, store bought or homemade, that even comes close.
Provided by Backwoods Foodie
Categories Vegetable
Time P8D
Yield 8-10 jars
Number Of Ingredients 9
Steps:
- Day 1: Wash cucumbers and place in a crock.
- Cover with boiling water 2 times a day for 2 days.
- Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
- Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
- Cover with this syrup for four days. Reboil two times a day.
- Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
Nutrition Facts : Calories 874.4, Fat 0.6, SaturatedFat 0.2, Sodium 14.9, Carbohydrate 219.1, Fiber 2.6, Sugar 208.4, Protein 3.4
GRANDMA'S SPICY SWEET PICKLES
Good old fashioned pickles from Grandma. This recipe is nearly 100 years old, passed from generation to generation. These are great pickles, and really very easy.
Provided by Donna M.
Categories Vegetable
Time P7DT15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Slice cucumbers about 1/8 inch thick.
- Pour salt over cucumbers.
- Pour enough boiling water over all to cover.
- Stir and let stand 8 hours or overnight.
- Drain and discard brine.
- In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
- Bring to a boil.
- Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
- Pour boiling vinegar mixture over cucumbers.
- Cover and let stand.
- Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
- Do not reheat when sugar is added.
- At the end of the 5th day, pickles are done and may be stored in covered jar.
- Do not seal jars.
- Pickles will keep indefinitely and get better with age.
Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8
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