Pickled Northern

I just finished pickling some Northern. They are better than pickled herring.

Freeze fish for 3 weeks to kill any parasites.
Chunk fish
Mix 4 cups water and 1 cup canning salt
Cover in refrigerator for 48 hours
Drain and wash
Cover with vinegar in refrigerator for 24 hours
Drain and pack in jars with onions

Boil and let cool:
2 cups vinegar
2 cups sugar
2t mustard seed
1t whole allspice
1t whole cloves
1t red pepper flakes
4 bay leaves
When cool add 1/2 cup white wine
Pour over fish and onions in jars and store in refrigerator for 3 weeks before eating

A 4lb northern and 2 medium onions will pack 4 pint jars with enough brine to cover them. If you do more you need to make more brine. There is no canning process so the pickled fish must always be kept in the refrigerator. The y bones will be dissolved in the brine.

My mouth is watering.

Sounds easy enough, I’m going to have to give it a try

i failed totally 3 years ago when i did a pickled pike.

i added lemons….never again.

obviously did something else wrong because is was so soft it was not palatable

gonna give another whirl in May.

Your recipe sounds like the one I lost that my Grandma gave me. Thank you for sharing. Once I get some pike I will be trying it.

Almost the same recipe I posted many moons ago here… I think the only ingredient difference is mine adds the same amount of ground Allspice… the red pepper flake makes the deal!!! Thanks for reposting!!!

Mark

The recipe I do is the same with the exception of I just use pickling spice instead of the individual spices you list.

Always goes over well.

Len – My dad had one batch come out soft like you described not sure he ever figured out why. I have never had that issue. Once I forgot the sugar but luckily I tried it after a days and was able to add the sugar then and seemed to fix the issue.

ritz cracker + pickled pike and onion + a little horseradish = Happy camper.