Pickled Northern

[Stickjiggler]

Looking for some easy pickled northern recipies. Or links to previous forums for the same.

Thanks

[Archerysniper]

Try the search option on here and see what that brings. I just got one from Gordie I'm going to try sometime this week. What I'm looking for is one as close to the Day Herring recipe as I can get,between the wife kid and I we can go thru a gallon tub in a week and half or less.

[motley man]

Skin & fillet fish - Cut in bite size pieces & put in a pan & cover with brine - 4 cups white vinegar, 5/8 cup canning salt, mix, cover & refrigerate for 1 week - After 1 week put fish in ice water for 1 hour - Mix 1/2 box pickling spice, 4 cups sugar, 4 cups white vinegar & heat to boil - pack fish in pint jars with sliced onion between layers - Pour mixed & cooled vinegar, sugar, pickling spice in jars till full - push all air out of fish & onion in jars, this makes sure mix soaks in, and fill to top - Put the lids on and put in refrigerator for 3 weeks - ENJOY !!!!

[pinkfloyd4ever]

pickling spice, brine, canning salt- all available at a typical supermarket?

[reinhard1]

yes. all of the above except i have not seen brining packets much except at cubs. they started handling some prior to Christmas. others may have it, but maby i didn't look close enough. call a store that's near you [usualy the meat dept] to save you time. but the rest is redily available. good luck.

[Finns]

Pickled Pike

by Coldone years ago on fishingminnesota.

Freeze fish for 72 hours to kill micro organisms.

Prepare fish by filleting and cutting into bite sized pieces, it is OK to leave in the Y-bones as they will soften in the vinegar. Prepare a brine of 4 cups water to 1 cup pickling salt, cover fish with brine and let stand for 24 hours.

After standing, rinse fish with cold water, cover fish with white vinegar and let stand for 24 hours.

Drain fish, and place in containers with course chopped onion, (canning jars work well). Prepare pickling solution, 2 cups white vinegar, 4 bay leaves, 1 teaspoon pickling spice, ½ teaspoon black pepper, 1 ¾ cup white sugar, 5 whole cloves, 2 teaspoons whole mustard seed. Bring solution to a boil, allow to cool somewhat, pour over fish. Keep refrigerated, ready to serve in about 5-7 days.

The recipe is actually 5 whole cloves, the spicy ones, they come dried, in small jars or canisters, in the herbs and spice section of your market(baking aisle). Although, if you like garlic, it certainly would add some flavor. I added some garlic in addition to the spice cloves and other seasonings, to the last batch I made and It was fine.

What is great about this particular recipe, is that as long as you stick with the basic instructions, amounts and ingredients(freeze for 72 hours, salt brine, vinegar soak, and vinegar and sugar pickling solution) those are all necessary for preserving and chemically "cooking" the fish. I would shy away from any recipes that do not involve; freezing the fish first, or consecutive salt brine and vinegar soaks, you can modify the flavorings; garlic, jalapeno (or habenero for the brave) BBQ, teriyaki, soysauce, whatever your stomach desires. I like this recipe as is, although sometimes I add a little more of all of the called for seasonings.

Makes about 4 pints.

[eyeguy 54]

6 pounds of fish cut in one inch pieces

1 quart white vinegar

1 cup canning salt

combine and let dissolve and pour over fish and let sit 6 days stirring once in a while.

Rinse in cold water.

Spice mix

1 quart white vinegar

4 cup sugar

1 T pickling spice

boil then cool

add a bunch of onion slices and pour over fish

let sit for 3 days

eat

ice cream bucket works well.

[DonBo]

Here's one from a couple years back that was a real winner:

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/1814234/1

[reinhard1]

time to get some eater pike. i love pickled pike. just cant get enough. thanks for the recipe's. and thank's for adding the importance of freezing your fish for at least 3 days before pickling. good luck.

[otterman91105]

You should be able to buy everything you need at a super market. The brine is mix of different things. I can post the recipe that i use if you want it just let me know. It takes three days till it's ready to can and then a week before you can eat it, very sweet good flavor.

[Jim Almquist]

Here is B-Man715 secret #9 recipe:

My secret recipe is actually only #3, #9 just sounds better!

I've tried a couple others in the past, but they just didn't do it for me. One used wine (didn't care for it) and the second wasn't sweet enough. I like a sweeter "swedish style" myself. As for the process it is very similar to Urbanflyguy's above (though you will never find 2 people who do it the same). You MUST freeze the fish, I freeze for 2 days (if not, any parasites like worms can live through the pickling process and become friends with your large intestine). Then my salt brine is 1 cup of PICKLING salt to one QUART BOTTLED water. City/well water can impart an off taste and color. I let sit for 2 days, stirring a few times a day. Then rinse well and drain. Next submerge in white vinegar (5-6 percent store bought stuff), I do this for 2 days, and make sure to stir a few times each day. Then drain, DO NOT rinse, and layer in jars with fish and onion. For a final brine there are a millon ways to do it. Personlly I like a 1:1. 1 cup of sugar to 1 cup of NEW vinegar. Put this in a pot with 1 tablespoon of pickling spice per 1 cup of sugar. Bring to a boil, stirring constantly. Then set in fridge to cool. (A lot of recipes will say to let it cool to room temperature and then pour over fish, but I let it get into the 30's so it can't soften the meat at all.) Once cool, pour over the stacked fish/onions making sure to cover. Leave them in the fridge for at least five days. I like to give them a shake everyday for the first five days. And bammy, delicious fish!!! As for how long they are good for, I've read as little as 3 weeks to as long as 12 months. I take the middle of the road and say 6 months. Unless you make a 55 gallon drum of fish it will never last that long anyways

a couple more tips:

only use plastic or glass bowls for the entire process (no metal)

everthing must be refrigerated for the entire process.

everything should be covered for the entire process, if not your fridge will taste like fish or your fish will taste like a fridge

[reinhard1]

Pickled Fish

7 cups water

1 heaping cup pickling salt

5 pounds fresh fish, cut into small pieces

white vinegar to cover fish, plus 4 cups

3 cups sugar

1 cup white wine

1/4 cup mixed pickling spices

onion slices

in dutch oven, combine water and salt. add fish, refrigerate 48 hours. drain salted water. cover fish with white vinegar, refrigerate 24 hours. drain vinegar. boil 4 cups vinegar and sugar, cool. add wine, pickling spices and onion slices. pour over fish and refrigerate 48 hours before serving. you can add some garlic cloves or a couple of hot peppers to your taste. good luck.

[KrabbyPatties]

I have been pickling fish using similar recipes to the ones noted above. Recently I mentioned it at work and I was told that these recipes aren't safe because they don't involve cooking the fish with heat. I've never had a problem personally, but apparently there is a nasty parasite/worm that when in the 'egg' phase can survive freezing and there's no guarantee that the salt and vinegar will penetrate the fish pieces enough to ensure it's dead. I'd like to continue to pickle fish, but this freaks me out a little.

Anyone KNOW anything about this?

[KrabbyPatties]

I just found this article: http://www.dnr.state.mn.us/volunteer/janfeb06/raw.html

[Gordie]

Heres one I just finished up with and they are really tasty

I kinda made this recipe useing several variations of recipes until I got this one and there is always room for improvement but I'm likeing the way this one tastes.

I use this with the frozen fish fillets as stated from the artical above with great results

Cut fish into desired size for pickling -mine are 1-2 inch pieces

This recipe is for 2-3 quarts of fish

1 cup tender quick dissolved into a gallon of water

Put fish into this mixture

soak for 24 hrs in refrigerator stirring occasionally

After 24 hrs Rinse fish off with cold water and return to clean pail and cover with vinegar.

Let stand for 24 hrs in refrigerator

Pour liquid into container rinse off fish with cold water and let fish sit in cold water for 2 hours

After this fish is ready for brine

Brine

2.1/4 cups white vinegar ... I have used the Vinegar that the fish were soaking in and that works well if you want to use that. Less waste

1.3/4 cups Silver Satin Wine

2 cups white sugar

1 tbls of pickling spices

1/2 tsp mustard seed

5-7 full cloves

5-7 full bay leaves

dill weed to taste (optional)

Add onions to taste along with jalapeños, cauliflower, green beans, olives and whatever else you might like to

Mix all these ingredients together in a cooking pot then bring to a boil

Then let cool in refrigerator until it has reached room temp.

Once mixture is cooled pour over fish that you have place in jars with onions and such.

let sit in refrigerator for 5-7 days

Then enjoy

[reinhard1]

i would not be that concerned if the recipe's here are followed along with one critical factor. i along with others have been telling people to freeze their fish before pickling. here is what to do regarding the tapeworm issue:

Prevention: avoiding raw freshwater fish and cooking fish enough to [more that 140 deg for 5 minutes] will prevent infection with the fish tapeworm. FREEZING FISH TO -4 BELOW ZERO FOR 24 HOURS ALSO KILLS THE TAPEWORM EGGS. i have stated at least 3 days.

so pickle away. good luck.

[Jim Almquist]

The only thing I would caution everyone about is most refrigerator freezers do NOT freeze below zero. There are a lot of chest freezers that do not as well. Make sure to toss a thermometer in just to be sure.

[reinhard1]

thanks for that reminder Jim. we had a discussion on how long can you freeze fish or meat. what you have just pointed out also applies to anything you freeze. in the larger commercial freezer rooms we had to store products in the temps were contantly monitored. our home freezers dont always work properly for one reason or another. you are right about placing a thermometer in there. good luck.

[Stickjiggler]

Thanks everyone. Now if I could catch some snakes.

[eurolarva]

When I made it last year I found that pickling salt does not mix with vinegar. I feel the better way is to use a salt and water brine first and then a vinegar soak. When I did the vinegar with 5/8 cup of salt the fish got way to salty and as I mentioned no matter how much I stirred it the salt always settled down to the bottom.

[Finns]

Here

[otterman91105]

That's the same way i do it. My fish sits in a salt water mix for two days, then the third day before i can it sits in vinegar. Seems to work for me.

[Gordie]

24 hrs in tenderquick salt and water mix then a rinse and soak for 24 hrs in vinegar then rinse and let stand in cold water for 2 hours

Matter of fact I'm gonna eat some Pikcled pike right now sounds good

[Gordie]

All I can say is MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM GOOD..

You Guys better make some!

[hawkeye43]

Did behindthehead send you his recipe for what we ate at winne??????