Let's put the hammer handles where they belong... in the pickle pail!!

[merkman]

Here is my Grandpa's recipe.

Lets see your recipes.

[glenn57]

looks exactly like my dads reciepe!

[Gordie]

pretty much the same recipe that I used for the pike from the GTG with the exception that I use tenderquick salt instead of canning salt

[glenn57]

you pickled the pike that netted ya the trophy???????? shame.......shame!!!

[Gordie]

Nope thats the only one that I didnt pickle its gonna be baked

[glenn57]

whens supper?????????? ever wrap them in tin foil, add onions butter seasonings and throw them on the grill??? Mmmmmmmmmm!

[Gordie]

oh ya but this one I might cube and bake with stewed tomatoes..lots a black pepper and sourcream mmmmmm good eaten

[reinhard1]

elwood, would you mind breaking that down into a recepie? that combination does sound good. thanks. good luck.

[deerhunter]

Sounds like a good idea having some pickeled as I type this.

[MJ1657]

Here is my Grandpa's recipe.

Lets see your recipes.

How much fish would I need for this recipe?

[Gordie]

elwood, would you mind breaking that down into a recepie? that combination does sound good. thanks. good luck.

There are a couple of differnt ways I do this recepie mostly it done off the top of my head but this is probally the way I ve done it most

Cube pike in 1-2 inch piece

sautee in butter and 1/2 tsp of pepper ( I like pepper so you can do it to your likeing) and a dash of lowerys season salt

sautee just enough to firm up the pike and I do this in a cast-iron pan then add fresh stewwed tomatoes do not let a lot of the jucie in the pan just a bit

then simmer f until pike is done add a dolup or two of sourcream mix in and let simmer for a couple min

and your ready to eat

This goes great over egg noodles or white rice

Enjoy

Not real difficult and I have add other spices but havent found anything better than what I've listed and you can also use canned stewwed tomatoes

I will also add sour cream to the side of the dish for dipping I have also subsituted ranch dressing for the sour cream

I could go on and on reinhard

[harvey lee]

I guess I need to go out and get some eater pile to pickle as I forgot how good it is.

[reinhard1]

thank you. i get the idea, and it sounds like something my wife and i will like. thanks. good luck.

[merkman]

How much fish would I need for this recipe?

Really it becomes a matter of how much salt water and brine do you need for the amount of fish you have?

If you have too much fish make more salt water and brine.

I like to make the brine up ahead of time and then use it as I go.

One of the big pitfalls is to put warm or hot brine on the fish. This will start to cook the fish. You do not want to do that at all.

To make sure the brine is cold I like to make it when I make the salt water and put the brine in the fridge until I need to use it. If I run out of room in the pickeled pike jar I have (I always use glass jars) then just keep the unused leftover brine in the fridge for the next batch of fish.

Stir or shake the fish up 3 or 4 times a day as it is soaking to ensure good coverage, becareful not to spill the saltwater or brine. It makes a mess!!!

For the pickeled pike jars, I use the glass cracker jars you can get at Wal-Mart. They are cheap enough that I don't get yelled at if I give them away, and they are nice sized with a big wide opening at the top. The lids could seal beter so I always put a layer of saran wrap between the lid and jar opening, then I screw on the lid. Also the local pizza shop gives away 1 gallon glass jars that they get olives and other pizza toppings in. The gallon jars work great to hold excess brine.

Hope that makes sense.

[tacklejunkie]

How do you store the fish after the pickling process is done?

Do you just keep them in the same solution and store them?

[merkman]

How do you store the fish after the pickling process is done?

Do you just keep them in the same solution and store them?

The fish get stored in the fridge throughout the process.

Once the brine goes on them the ingredients are done.

They stay that way until you eat them.

The hard part is waiting the 3 weeks for them to get fully brined.

[MJ1657]

Is there a certain kind of salt I need for the salt water soak?

Sorry to seem like an [PoorWordUsage] but heating hot dogs is honestly at the limit of my cooking skills.

[Gordie]

MJ I use tenderquick salt and soak for 24 hours in fridge then soak in clean water for 24 hours

1cup to a gallon of water takes less time to prepare with tender quick salt

[MJ1657]

MJ I use tenderquick salt and soak for 24 hours in fridge then soak in clean water for 24 hours

1cup to a gallon of water takes less time to prepare with tender quick salt

Thank you sir.

[Gordie]

The clean water soak is also done in the fridge.

now I gotta go down and get mine out of the fridge and try some.

You can use merks recipe and then use the tenderquick and after you put the fish in the jars with the brine you let them stand in the fride for 7 days then enjoy

[huntnfish]

Any idea how long the pickled fish will last in the fridge?

[merkman]

Any idea how long the pickled fish will last in the fridge?

Hidden very well.. about 3 to 6 months.

Not hidden... it is a much shorter time period.

Do a search on the web.

Most info I have seen seems to state not to eat them after 6 months.

[glenn57]

WHICH reminds me mine should be ready to consume!!!!

[MJ1657]

I got my first attempt at pickling started tonight. I figured out the part about mixing salt water until an egg floats in it.

I was quite proud of myself.

[merkman]

I got my first attempt at pickling started tonight. I figured out the part about mixing salt water until an egg floats in it.

I was quite proud of myself.

Congrats!!!

The next BIG step will be boiling water for the brine...

Hope your up to it!!!

Just make sure you make the brine well in advance and cool it till it is cold.

You don't want the brine cooking the fish.