Pickled Pike Food

PICKLED PIKE

Steps:

• Gather all of your ingredients to make your pickled pike recipe. This pike recipe is a 10-day curing process which is in 2 steps.
• Brine for Pickling FishThe first step is to cut the skinned fish fillets into 1-inch pieces. Place fish into a large storage container.
• For each quart of fish add 3/4 cup of plain, table salt.
• Cover with enough white vinegar (about 2 cups per quart) and refrigerate 5 days, stirring each day. The first phase of this curing process is when the fish is soaked in the salt and vinegar for 5 days to dissolve the bones. It is very important to soak the fish for the full 5 days or you will have bones and the fish will not be as tender as you would hope for.
• How to Pickle Fish - Northern PikeAfter the 5 days of soaking the fish, the second phase is to make the pickling solution to store the salt cured pike in. A little sweet with a vinegar tang paired with the pickling spice makes this solution the perfect complement to your 5 day salt brined northern pike.
• Pickling Solution for Pickling FishSolution is enough to cover 1 quarts of fish. Heat 2 cups of white vinegar with 1 1/2 cups of granulated sugar and 2 tablespoons of pickling spice to a boil.
• Set aside and let cool completely.
• How to Pack the Pickle Pike JarAfter the 5 days of soaking the fish in the salt and vinegar solution the third phase is to wash the meat off. Rinse the fish in cold water TWICE!! That's right, 2 times!
• Let stand in cold water each time for ½ hour. Drain all of the water off.
• Slice the onion and the bell pepper into strips.
• Make sure that the brine is completely cooled.
• The fourth phase is to pack the wide mouth jar, making sure to layer each item. Start with a layer of fish.
• Then add a layer of the sliced onions and peppers. Continue to layer until all of the fish is packed in the jar.
• Pour the COLD brine solution over the fish making sure to completely cover everything in the jar.
• Refrigerate at least 5 more days.
• Pickled fish is ready after sitting for 5 days but gets better and better the longer that it is stored in the refrigerator.
• Keep the pickled fish in the refrigerator making sure to keep the fish covered in the pickling solution.

PICKLED FISH

Steps:

• Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
• Put into refigerator for five days.
• Shake every day.
• Salt will not dissolve.
• After five days, rinse with cold water, drain and blot dry.
• Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
• Take off stove and let cool.
• Add fish and onions to clean gallon jar, then add brine.
• Shake occasionally.
• Fish will be ready to eat in 2 days.
• But the longer it sets the better it is.
• If you want to double this recipe, double everything but the spices.

PICKLED NORTHERN ( IMITATION HERRING)

Steps:

• Use Northern filets and cut up into bit size pieces.
• Soak in salt water, add enough salt to float an egg, soak 24 hours.
• Wash with cold water, cover with white vinegar and soak 24 hours, drain put up in alternate layers of fish and sliced onions, in quart jars.
• Make a syrup as above.
• Boil the syrup 5 minutes.
• Cool syrup and add 1 cup Muscatel Wine.
• Pour over fish and let sit in refrigerator for 3-4 days.