Pickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong Ale.
Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.
Pickled Pike Ingredients
5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces
In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.
Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.
–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine
Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.
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