CUT FILLETS INTO SQUARES APPROXIMATLEY PICKLED HERRING SIZE. COVER COMPLETELY WITH BRINE: ½ CUP OF SALT (NOT IODIZED) TO 1 QUART OF WATER.
DRAIN BRINE AFTER 24 HOURS COVER WITH WHITE VINEGAR FOR 12 HOURS. DRAIN OFF VINEGAR AND THROW AWAY.
PACK FISH IN JARS AND ADD RAW ONION SLICES IN ALTERNATE LAYERS. ADD ENOUGH PICKLING SOLUTION TO COVER FISH AND THEN COVER THE JARS.
PICKLING SOLUTION:
- 4 CUPS OF WHITE VINEGAR
- 3 CUPS OF SUGAR
- 1 CUP OF SILVER SATIN WINE
- 2 RAW ONIONS SLICED FINE
- ¼ CUP OF PICKLING SPICE
- ADD SLICES OF ORANGES
METHOD:
DISSOLVE SUGAR IN VINEGAR, HEAT DO NOT BOIL, THEN COOL. ADD WINE, ONIONS, ORANGE SLICES AND PICKLING SPICE. BRING TO A BOIL THEN COOL.
KEEP REFRIDGERATED
This recipe was given to montanaoutdoor.com by Don Beardsley of Missoula. He got it from Jackie Kindred who I believe is from North Dakota
This is one of the best pickled pike that recipes that I have run across. If you have a good recipe for pickled pike and would like to share, please e-mail to captain@montanaoutdoor.com
(Feature photo via iceshanty.com)
