Post by joelmoney on Aug 8, 2019 23:31:25 GMT -5
Well sense the state of MN is trying to get us to take more small pike I’ve decided I’d try to help. I have been picking them and finally getting close on a recipe. I thought I would share in case anyone was interested
Pickled Northern
9 pounds cubed pike
48 hour freeze minimum
48 hours brine
48 hours vinegar
1L white wine
7-1/2 cups sugar
10 cups white vinegar
1 rounded TBS of McCormics picking spice tied in cloth per pint
5 onions 2 red and 3 sweet yellow
I had 4 cups of fluid left after packing filet layers with onions I tried to end up with top layer being onion made 13 pints
I take the filets off the pike. I then take ribs out and skin the filet. Next I remove the lateral line separating belly first then peeling the lateral line from the back. The bellies get fried and the backs with the “Y” bones get frozen for making pickled fish. While filleting it helps to keep filets on ice between steps to keep the meat firm. Once you have enough meat to pickle thaw the meat and cut in bite sized pieces. I then place them in 2 gallons of brine. The brine solution is water and picking salt enough to float an egg. Let soak for 48 hours stirring every 8. Drain drine off then add white vinegar. Let stand 48 hours. To make picking solution add 10 cups vinegar Sugar and wine in a pot and heat and stir until sugar is dissolved. Let stand till room temperature Slice onions 1/4”-3/8” thick. Fill jars with a layer of fish layer of onions till full slightly packed. I like to top jars off with onions to keep fish down in jar. I add 1 packet of picking spice in cheese cloth tied shut with butchers string per pint. Once jars are packed I then fill with picking solution. Seal the jars an refrigerate for 5 day and they are ready to eat.
This recipe is in its infancy stages for me eventually I want to use individual spices instead of picking spice. Anyone willing to share what they do differently?
Pickled Northern
9 pounds cubed pike
48 hour freeze minimum
48 hours brine
48 hours vinegar
1L white wine
7-1/2 cups sugar
10 cups white vinegar
1 rounded TBS of McCormics picking spice tied in cloth per pint
5 onions 2 red and 3 sweet yellow
I had 4 cups of fluid left after packing filet layers with onions I tried to end up with top layer being onion made 13 pints
I take the filets off the pike. I then take ribs out and skin the filet. Next I remove the lateral line separating belly first then peeling the lateral line from the back. The bellies get fried and the backs with the “Y” bones get frozen for making pickled fish. While filleting it helps to keep filets on ice between steps to keep the meat firm. Once you have enough meat to pickle thaw the meat and cut in bite sized pieces. I then place them in 2 gallons of brine. The brine solution is water and picking salt enough to float an egg. Let soak for 48 hours stirring every 8. Drain drine off then add white vinegar. Let stand 48 hours. To make picking solution add 10 cups vinegar Sugar and wine in a pot and heat and stir until sugar is dissolved. Let stand till room temperature Slice onions 1/4”-3/8” thick. Fill jars with a layer of fish layer of onions till full slightly packed. I like to top jars off with onions to keep fish down in jar. I add 1 packet of picking spice in cheese cloth tied shut with butchers string per pint. Once jars are packed I then fill with picking solution. Seal the jars an refrigerate for 5 day and they are ready to eat.
This recipe is in its infancy stages for me eventually I want to use individual spices instead of picking spice. Anyone willing to share what they do differently?
