VT Fish Finder - PICKLED PIKE Recipe for Northern Pike

Title:	PICKLED PIKE by petrgill
Type:	Appetizer
Servings:
Difficulty:	Intermediate
Prep Time:
Cook Time:
Ingredients:	6 cups distilled water (very important to avoid a mineral taste) 2 cups pickling salt 4 cups white vinegar ( at least 5% acid) 1 cup cider vinegar ( at least 5% acid) 2 cups sugar 4 tsp pickling spice
Directions:	Wash fillets in cold water Brine; 6 cups distilled water (very important to avoid a mineral taste) 2 cups pickling salt Soak fish in brine 24 hours or so Remove fish and rinse thoroughly in cold water...discard brine Layer fish / Vidalia onion, sliced about 1/8" in a clean glass jar. (I save my pickle jars) Pack fairly well. Heat; 4 cups white vinegar ( at least 5% acid) 1 cup cider vinegar ( at least 5% acid) 2 cups sugar 4 tsp pickling spice Bring to a slow boil then cool to room temp. Pour over fish/onions to completely cover contents. With a long utensil (I use a chopstick) poke down into the packed jar to remove any air bubbles and refill with remaining pickling solution. Cover tightly and refrigerate for a good week before eating. Keep refrigerated!
Other Notes:	pickle thoroughly frozen / thawed fish. Parasitic worms are a real possibility.
Date Added:	07/20/11 04:26 PM
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