Best Pickling Recipe

[BAIT956]

Moderation, it depends on how densely you pack the fish pieces, how many onions you add etc.

For your first time, to make about a gallon, start out with 2-3 medium sized pike, 2-3 lbs. You can use any size fish, just so it is cut into bite sized peices.

The larger the fish obviously, the more pieces.

I prefer the above mentioned smaller pike, they are numerous and work fine for pickling.

As to exactly how much they will make, it is imprecise.

Fotunately, the ingredients are inexpensive.

Get a bag of non-iodized salt, a couple 4 lb. bags of sugar, a small bag of onions, a few gallon jars and plenty of the spices. You can always use everything again later.

I know this seems like a hell of a lot of sugar, but don't scrimp.

Add the spices in amounts according to Coldone's original recipe.

If the finished product is too tart for your taste, I have found that you can add more sugar to the jars after the pickling process with good results.

Don't worry about making too much. It won't be around long.

[moderation]

BAIT956

Thanks for the reply. I know that there are a lot of variables but this gives me the starting point I was looking for. Thanks again.

[BigDaddy]

coldone,

My hat is off to you, sir! Fantastic recipe!

This one will be served for years and passed down generations. And no, I'm not kidding

[Fishook]

Big Daddy or anyone else: I am getting ready to try this recipe but got a bit confused reading all the way back. In 'coldone's' post of 11/24/02, he indicates the third step requires "boiling" the solution. I read another post where someone asked if there was any "heat" involved in the process and the answer was 'NO'. Did you or any of the others boil the solution for step three? I was also wondering if the ingredients in the 11/24/02 post were for each quart canning jar? I have in the freezer recently caught 23" and 25" pike and I do not want to mess this up. All you guys got me really fired up to try this. Finally, have we lost "coldone"? I have not seen a post from him on this thread since early in '03. If you are still out there 'coldone' - Thanks in advance for sharing your recipe.

[husker4u9899]

FISHOOK

Yes, you need to boil the ingrediants as the recipe calls for. As it says, after boiling let cool a few minutes, not to long, then go ahead and fill the jars with the fish and then pour the liquid into the jars, be sure and leave a 1/2 inch of head room in the jar, wipe the glass around the ring, put on the canning lid and ring, tighten ring until you first feel resistance, don't over tighten. Set aside and allow the jar to cool down, during this time the lid should seal nicely. This isn't in the recipe, but I think just another good food safety factor. Then put in the frig. as the recipe calls for. This is really GOOOOOD

[homerj]

Quick question. When you fill the jars, do you strain the pickling solution at all? I'd think you'd want to avoid having a leaf of clove in a jar, since the flavor is so strong.

Thanks.

[IFallsRon]

From a former coworker:

Pickled Eggs

Four cups apple cider vinegar or tarragon vinegar (tarragon is best)

Four cups water

Eight tbl. spoons sugar

Five tsp. salt

Three tsp. celery salt

Six garlic cloves, chopped

10 Bay leaves

12 whole dry red peppers

30 whole black peppercorns

20 whole allspice

Three dozen eggs

Onions

Simmer all ingredients a half hour.

Cook eggs, cool and peel. Use a toothpick to poke holes in the eggs end-to-end and side-to-side. Remove toothpick.

Place one layer of the eggs in a gallon jar. Add a layer of onion, more eggs, etc... until the jar is full.

Pour warm brine over the eggs. Cover them and store in a refrigerator.

[husker4u9899]

homerj,

I never have strained the mix, not sure what others do. I figure all the ingredients just add to the flavor as the mix matures. It would be easy enough to spoon out the clove leaf if you so desired. Let us know how you like your results. Enjoy

[husker4u9899]

Thanks for the pickled egg recipe, never tried one, but like the results I have, mostley eaten in ADULT ESTABLISHMENTS while enjoying ADULT BEVERAGES. Now I've got something to work on this weekend. One question is there a time frame I should let the mix age before eating an egg?

[IFallsRon]

I'd guess you'd want to go at least two weeks before trying one of the eggs. My favorite out-of-state place used to let them stand until the brine darkened and you couldn't see the eggs anymore.

I like them with a little tobasco and fresh ground pepper.

[Fishook]

Well, it has been a long 9 days since we started the pickeled northern recipe put out here by 'coldone'. Today was field test day and we were not disappointed. An absoulutely outstanding recipe! Thanks to everyone who offered advice and tips on how to make the process work well.

Fishook

[BAIT956]

Congrats Fishhook, now you see how easy it is. In the future, have some fun with it, tweak the recipe ingredients, more of this, less of that, add something different, ex. small chile peppers.