Pickled Fish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 pounds of fish chunked
2-1/2 cups canning salt
1 gallon of bottled water
1 quart distilled vinegar
5-1/2 cups of sugar
4 tsp. pickling spice
1 cup dry white wine
1 onion cut into pieces
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Directions: |
Directions:This recipe can be used with any fish but northern pike works best. Before using this recipe be sure to freeze the fish at least 5 days. This will destroy any parasites that are present in the fish or bacteria that may have been picked up during the cleaning process.
In a plastic container dissolve the 2-1/2 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove the 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 tsp. 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 day before eating. |
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Personal
Notes: |
Personal
Notes: Corey added: He thinks the fish taste better if when you remove the fish after the 48 to 72 hours that you just dry the fish off do not rinse under cold water before you put vinegar on them. After they have soaked in the vinegar he says not to rinse them.
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