NOTES: In this recipe do not hot brine Fish! Pickling spice can be purchased,
ready to use, from most grocery stores.
contains: (Mustard seed, Coriander, Bay Leaves, Allspice,
Red Pepper, Cloves, Cinnamon & Other Spices.)
Start with three northern pike, cleaned,filleted and cubed in chunks.(keep chunks to a 3/4 inch thickness.)
I have used many kinds of fish and most work well.
Cut off all lateral lines,fat,stomach lining,and freezer burn if using frozen fish.
Fresh fish is best.
makes approx. 2 quarts.
Step 1: Make salt brine.
1. 4 cups white vinegar.
2. 1 cup pickling salt.
3. Boil till dissolved.
4. Cool brine in fridge! Cold brine keeps fish firm.
5. Soak fish in brine for 72 hrs in refrigerator. (At this point I make and have ready to use the second brine.)
6. Drain brine from fish.
7. Rinse fish well in cold water.
8.Drain water from fish.
9.layer fish,onions,and spice in jars. (see below)
10. fill jars with cold finish brine.
Step 2:Make Finish brine.
1. 2 cups white vinegar.
2. 1 1/2 cups sugar.
3. Heat till dissolved.
4. Cool brine in fridge! Cold brine keeps fish firm.
5. Layer the rest of the recipe.
. Layer of fish (chunked in pieces)
. Layer of onions
. sprikle in Pickling spice between layers of fish. (total spice used is approx. 4 Tablespoons .)
.Add an extra dry chile pepper or two if you like heat.
This recipe is forgiving when it comes to the amounts fish, onions, and spice. so change amounts to your preference.
6. Refrigerate for one week.
Ready to eat.
