Failed search for pickled northern help

[jvm1]

I know I've seen recipes here this past few months. Tried the search option and came up with zero results. Anybody can point me towards a good recipe?

[jvm1]

Found it in the cooking forum!

[BOUNCED]

http://www.nfda.tv/fish_food.htm#pickling

Bob Johnson's recipe

[gunner55]

Did you try the search on the left?It works much better than the 1 on top.Many posts there.

[jvm1]

The one on top is terrible!

Do you guys leave the Y bones in the little guys?

[DrJuice1980]

I leave the bones in all of them, they will turn to mush. The bigger guys you may need to either cut out or let soak longer. I do at least a 24 hr soak in pickling salt and a 24 hr soak in the vinegar before jarring.

[Gordie]

The recipe that I posted with the white wine in it.

This recipe is what I use and two weeks ago I made a batch and I did not have the white wine so I used the same ingredients, but Instead of wine I used 4 cups vinegar and 4 cups sugar

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/3171787/Pickled_northern#Post3171787

[merkman]

This is the recipe I use....

Gordies taught me to throw all my y bone strip in the pickle pot... works great.

Quote:

The Silver Satin pickling fish recipe.

Brine: ½ cup salt (Not iodized) to 1 quart water. Place fillets of fish in crock with brine for 24hrs. Cut fillets into squares approximately one inch by one inch. Cover completely. 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 alternating layers. Add enough pickling solution to cover fish and then cover the jars

Pickling Solution: 4 cups white vinegar, 3 cups sugar, 1 cup silver satin wine or yellowtail, 2 raw onions, sliced fine, ¼ cup pickling spice

Method: Dissolve sugar in white vinegar. Heat, then cool. (Do not boil) Add silver satin, onion s and pickling spice. Bring to a boil then cool.

[Betterlabs]

nfda.tv look under fish food for all kinds of Northern receipes.