| PICKLED PIKE |
| If you have a recipe you'd like to share, please Contact Us. |
1 c. white sugar
1/2 c. brown sugar
5 tbsp. pickling spice
1 med. onion, sliced thin
1/2 c. brown sugar
5 tbsp. pickling spice
1 med. onion, sliced thin
4 lbs. fish fillets
1 c. salt
4 c. water
4 c. white vinegar
1 c. salt
4 c. water
4 c. white vinegar
All fish to be pickled should be frozen for three days at 0 degrees F in order to insure parasites are
killed. Thaw the fish and cut the fillets into 1/2-inch strips. In a large stainless-steel, crockery or
plastic container, mix the salt and water and add the fish. Store in a refrigerator for at least two
days--longer won't hurt. Drain, and cover the fish with white vinegar for another day.
For the brine, combine in a saucepan two cups of white vinegar, the sugar, and the pickling spice.
Bring to a boil. Place in a refrigerator until cool. Alternate layers of fish and onion slices in a
crockery pot or wide-mouthed jars, pour brine over fish, cover, and refrigerate for two weeks.
killed. Thaw the fish and cut the fillets into 1/2-inch strips. In a large stainless-steel, crockery or
plastic container, mix the salt and water and add the fish. Store in a refrigerator for at least two
days--longer won't hurt. Drain, and cover the fish with white vinegar for another day.
For the brine, combine in a saucepan two cups of white vinegar, the sugar, and the pickling spice.
Bring to a boil. Place in a refrigerator until cool. Alternate layers of fish and onion slices in a
crockery pot or wide-mouthed jars, pour brine over fish, cover, and refrigerate for two weeks.