Nov

Pickled Northern Pike Recipe

I know you’re as anxious to hear how our pickled Northern turned out as I am to try them. I’ve got a few more days to wait, but in the meantime, here’s the Pickled Northern recipe all in one place (click on the step link to see my result):

Pickled Northern

Step 1:
Cut 60 to 75 bite size pieces of fish
One cup of non-iodized salt to 1 gallon jar 1/2 full of water
Add fish until jar is full
Let stand for 48 hours

Step 2:
Pour off salt water, rinse
Soak fish in white vinegar for 24 hours

Step 3:
Drain vinegar off – discard
Boil together for 5 minutes the following ingredients:
1 1/2 cup of sugar
3 cups of white vinegar
4 bay leafs
1tsp whole all spice
3 tsp mustard seed
1 1/2 tsp whole black pepper
6 to 7 red peppers or whole chili peppers
Let cool at room temp – Make sure the brine is cooled down before adding items below or your meat will not be firm !!!!!

Step 4:
Add to brine:
2 cups white wine (White Port Wine)
2 sliced onions
Add fish to solution

Step 5 :
Let Stand in fridge for 8 to 10 days before eating

Pickled Northern on Foodista Pickled Northern
Northern Pike on Foodista Northern Pike