|
|
|
|
Silver Satin Pickled Fish
Sent in by James Harter.
|
|
~ 6 – 8 lbs northern pike, bluegill can be used
~ sliced onions
Brine:
~ non-iodized salt
~ water
~ white vinegar
Pickling Brine:
~ 3 cups sugar
~ 4 cups white vinegar
~ 1 cup Silver Satin wine, Barefoot Moscato or Barefoot Riesling can be used
~ 2 medium onions, sliced thinly
~ 1/4 cup pickling spice
|
|
Pickled fish MUST be frozen before it is pickled. The freezing process kills off any bacteria that might not be good for a person.
Cut thawed fish into 1" squares.
Place fish in a ceramic crock. Do not use metal.
Mix 1/2 cup salt per quart of water. Mix enough to cover the fish in the crock. Better to make too much than not enough.
Cover the fish with the brine. Cover and refrigerate 24 hours.
Drain off brine. Cover fish with vinegar. Cover and refrigerate for 12 hours.
Drain well and discard vinegar.
Pack the fish into jars alternation layers of fish and sliced onion.
Make pickling brine.
In a large sauce pan, heat 4 cups vinegar while stirring in the sugar. Heat until sugar is dissolved. Do not boil. Allow to cool.
Add the wine, onions and pickling spice. Bring to a boil then remove and let cool.
Once cool, pour into the jars covering the fish and onions.
Seal jars and refrigerate at least a week before taste testing. Three weeks works better. The longer it sets the better it will taste.
Keep stored in refrigerator and enjoy.
Notes: Be sure to remove the lateral line in the pike. Bones will dissolve. Make sure your jars are clean. 6 - 8 lbs of fish should fill 8 - 10 quart jars. Use lots of onions when layering with the fish. For some added heat, add a few pickled chili peppers and the juice to the jars. The little yellow ones are good. A white port wine can be used too. - James
|
|
|
