?'s about northern pickles

[Stiff]

Does anyone have strong opinions or useful advice to offer with regard to making northern pickles? I’ve made them once before and they came out pretty good but it became obvious that you can change the end product any where along the way by doing or not doing some things. Seems like it’s basically about a four step process.

1)Cut your fish into appropriate sized pieces and soak them in salt water for about 24 hours. Seems like 4cups of water to 1 cup of salt is about the right ratio. I’m guessing this is to get the strong fishy taste off and they should be rinsed afterward. (?)

2)Then soak the pieces in straight vinegar fore about 24 hours. The pieces seem nice and firm and white after this step. This must be the beginning of the actual pickling process. I’m guessing they should rinsed at this point. I think I forgot that the first time around.

3)The third and probably the most important step is to make up the pickling solution. Seems like everyone has their own idea about the ratio of vinegar, sugar, pickling spice, and wine. Some people add celery seed, cloves, liquid smoke, etc. Does anyone have a solution that they are particularly proud of? What do you think about adding some garlic at this point?

4)The last step is to put it in jars and cover with the solution before refrigerating for a week or so. Most people add some onion at this time. How long does this stuff last?

Any other suggestions?

[Guest]

1) The salt soak is actually the start of the pickling process, the salt penetrates the flesh, and acts as a preservative. Yes, rinse after this step. Also, use a sea salt or comparable salt, the iodized table salt will alter the flavor in a negative way.

2)The 24 hour soak in strait white vinegar is important, the vinegar denatures the proteins in the flesh, actually "cooking" it.

3) See my recipe below for a good basic recipe, garlic would be fine in there as well. Be sceptical of any recipes that don't call for good amounts of sugar and vinegar in the final pickling brine.

4) Properly pickled and refridgerated or canned fish will keep for at least six to nine months before any noticable changes in quality will appear. Of course if you still have it around after that long, something must be wrong... I like to make a batch with the turn of each new season, spring fishing opener, late summer pike, first ice pike, and late ice pike(just before the season closes, to tide me over till opener) Other types of fish can be pickled, but I still like pike the best.

[Stiff]

Thanks for the suggestions Coldone,

I just got done with the salt water step. Unfortunately, I used regular iodized salt. I’ll keep it in mind for next time though. I noticed that you don’t put any wine in your final pickling solution at all. Do you have a strong opinion about keeping it out? I think I’ll make up an extra jar with your recipe and see how it turns out. Thanks again

[Guest]

I typically don't use wine in my pickled fish recipes, although I know some who prefer it that way. I like to drink the wine while I eat the pickled fish. The iodized salt won't ruin the recipe, try it next time without, and you will most likely notice the difference.

[This message has been edited by coldone (edited 04-03-2002).]