Best Pickling Recipe

[Fish On! Guide Service]

I'm trying to accrue a myraid of pickling recipes. All recipes are welcomed! If anyone has a recipe the resembles that of the pickled herring products you can purchase in the store, thats kinda what I'm looking for. I'll still take all recipes that are available.

Thanks,

Stephen

[Guest]

The season is fast approaching, nothing finer than serving up some pickled pike as an appetizer at holiday gatherings, here is a recipe I obained from some "old-timers". The only change I recommend is to first freeze the fish for 48-72 hours to destroy any fish tape worm larvae that may be present.

Pickled Pike

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.

[Fish On! Guide Service]

Coldone,
Thanks for the recipe. Provided the pike and the ice coooperate before christmas determines whether the relatives get pickled fish for gifts. I've never pickled fish before and thought that it would make for nice gifts. Keep the recipes coming folks.

Stephen

[erikwells]

If this recipe is the same as the one Pwaldow had posted a while back all I have to say is MMMMMMMMMMM good. I made about 5lbs and it was gone in about 2 weeks. I of course ate a bunch but I had family over one evening and put some out with some crackers. I had relatives offering to buy jars. I gave a bunch away and I had people saying it was the best pickled fish they had ever had. I agree! The great thing about this recipe is it is easy. Thanks Pwaldow!

[Flash]

Coldone,
In you recipe you have down 5 whole cloves. Would this be garlic? Let me know.
Thanks
Flash

[Guest]

The above recipe is very similar to the pickled herring you may find at the market, I aquired this recipe from some "old-timers", this is not Pwaldows recipe, probably similar though. I too have had folks rave about this pickled fish as well, I serve it to guests throughout the holiday season, and it dissapears at a rapid rate. The advantage of using northern pike is that the flesh is very solid and much less greasy than a herring.

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 isle). Although, if you like garlic, it certianly 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, terriyaki, 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.

[This message has been edited by coldone (edited 11-26-2002).]

[Flash]

Coldone,
Thanks for the info. As the saying goes, "You learn something new every day."
Thanks,
Flash

[hunt4food]

coldone, thanks for the recipe. I just finished canning 8 quarts of Pike. I am excited to try it.

[Flash]

Coldone,
Pickeled some Pike with you recipe. It turned out awesome. Thanks a bunch.
Flash

[metrojoe]

I don't know if it's the best but it's quick and easy.

Pickled Fish

Ingredients:
Fillet fish and cut into strips about 1" wide. Pack Loosely into quart jars until about 3/4 full. Add to each jar the following:
2 to 2 1/2 tsp. of salt
1/4 cup sugar
2 tsp. pickling spices
1 to 2 medium onions finely sliced

Directions:
Top off jars with white vinegar and refrig for a week or so. Depending on thickness of the fillets.

[Guest]

Thanks guys, I am glad that you liked the recipe and the results. If you try other recipes, I strongly suggest freezing for 48-72 hours before following the recipe, to kill any fish tape-worm life stages that may be present.

[metrojoe]

I pickled some pike last night. can't wait to try it.

[loadmaster]

I have tried the this receipe before its great. Going to make some more rght now. The only thing I forgot, how much pickling solution I need to make up for a certain amount of fish or quart jars...

[Guest]

Try going with the quart jar a little more than half full of fish, and adding about two cups of the pickling solution. That will guarantee that the fish are not packed too close together then they wont stick together or slow the pickling process.

[Old Guide]

Coldone, please let us know how the quart jar fish worked.

[fishnut2]

My family has used this recipe for years.

Cut up fillets in one inch chunks. Add 1/2 cup canning salt to one quart of fish. Cover with cider vinegar and let stand ifor 5 days in a cool place. Stir twice a day. After 5 days wash and let stand 1/2 hour.

Mix 1 quart white vinegar to 2 1/4 cups white sugar. (This is enough brine for 5 quarts of fish.) Pack jars with fish, sliced onions and pickling spice. (A note here. I wrap my pickling spice in cheese cloth so I don't have to mess with it in the fish. It keeps the fish clean and easy to use.) Refrigerate 5 days before using.

[loadmaster]

Making some pickled snakes and I can not remember how many quarts does your reciepe make I layer my jars onions-fish-onion-etc. Want to make sure that I have enough solution to make my entire batch at one cooking. I know that I have to adjust the amounts for more viniger. Thanks [email protected]

[NE angler]

Tried coldones recipe and it was awesome. Nothing like pickeled pike and a golden light! I am going to try jalepeno slices in the next batch.

[husker4u9899]

COLDONE..Tried your recipe...OUTSTANDING Yesterday was day 7, opened a jar what a flavor, fish nice and firm (pike) not mushy like a lot of commercial pickeled products. Both my wife and I loved. Thanks for sharing. This was my first attempt at pickeling fish of any kind, my usuall problem is not enough fish have been caught to make it worth while. Do you perhaps have another recipe you would share on how to catch more fish.

[jlangel]

Question for Coldone or anyone else that has tried his pickled fish recipe. Am I correct in thinking there is no cooking with heat involved with this recipe? Right now I am on day two of the third step and can't wait for day five to get here!! Also, how long can I expect this to stay unspoiled if I keep it refrigerated? Thanks in advance for any and all answers

[loadmaster]

Have used this reciepe three times it is great zzzzyou are right no Heat cooking required. Even the onions taste great.>>>later the load

[LABS4ME]

One thing to remember when pickling fish... You want to freeze the fillets solid for a day or two to kill off any parasites or their eggs, then thaw and begin pickling. The pickling process WILL NOT kill off parasites. Thought I'd pass this along for those who are trying to pickle fish. I've used just about every kind of fish to pickle, and they all turn out great... nothing better than snacking on pickled fish on a Ritz in the ice house or duck blind!

Good Luck!

Ken

[BAIT956]

jlangel, I've kept qt. jars of this recipe over a year and they are still great.

There is no cooking of the fish, only the heating of the pickling mix. I found the pieces stay firmer if you prepare the heated pickling mix the day before intended use, and let it cool overnight before pouring it over the fish pieces.

I've made it a number of times always with success.

Works with catfish also. I assume any white fleshed fish would work.

Follow the recipe and you can't screw it up.

I've got 4 gallons on day 2 right now. All my friends and neighbors will want some.

[moderation]

Coldone

I have always wanted to pickle fish but never took the time. I have a couple of questions, first one is what is the optimal size northern to keep for pickling,I realize that too big would be too thick and not cure correctly but too small and you get no meaty fillets. The next question would be how many of what size fish are needed for your recipe of 11/24/02. Will try to do some fall Fishing and keep some smaller northerns for pickling.

[moderation]

Anyone care to comment? Just trying to get some fairly close estimates.