How to pickel northern?

[pdk511]

Hey I got some northern today and was wondering how you pickel them. If you could share your meathod that would be great. Thanks!

[Bohunk]

I have a really good recipe, comes out real firm, not mushy, but it will take me until tomorrow to find it. Will post it when I do.

[Bohunk]

Found it, here it is:

3# pike fillets

4 c. water

1 c. canning or pickling salt

8 c. distilled white vinegar

2 med. onions, sliced

3 c. sugar

6-8 bay leaves

8-10 whole cloves

Freeze fish 48 hrs., defrost fish and cut into strips 1/2" wide by 1 to 2" long. Combine water and salt in bowl or glass jar (no metal) and stir until salt is dissolved. Add fish, cover and refrigerate for 2 days. After 2 days, drain and rinse each piece of fish to get salt off. In pickling jar, add the rinsed fish and 4 cups of vinegar. Cover and refrigerate for 1 day. After 1 day, drain and discard vinegar, but do not rinse fish. Take fish and onion slices and layer into 3 qt. or 6 pt. jars, or one large jar. Put into refrigerator for now. In large saucepan, combine 4 cups vinegar, 3 cups sugar, bay leaves and cloves. Bring to a boil and stir until sugar is dissolved. Simmer 15 min. Allow to cool and pour over fish/onion in pickling jar (make sure to cool it completely or fish may become mushy from the heat). Refrigerate 2-3 weeks. Fish will be firm when done. Some personal tips: Make sure all fish/onion is covered with the pickling brine in jar. If not, I make another batch and pour it in. If using a bigger jar, or if recipe is doubled, move fish around in jar and shake contents once a week, as it will take longer for all fish to pickle (sometimes up to 2 months).

[Juneau4]

Check page 2 canning and pickling should answer all questions.

[Wyomingbob]

here's a quick and easy recipe for you.

3-cups (1"x2"chucks) FISH

1-white onion diced

1-heaping TBSP pickling spices

1 1/4-cups white vinegar or (till all ingredents are covered)

1/2-cup sugar

2-TBSP salt

put in this order onions,spices,fish,vinegar, in a 1/2 gallon seallable container. Store in refridgerator for 1 week longer is better. Take and shake jar daily to mix up the ingredents.

[Windy City]

There was a thread in the past with a recipie from coldone that is outstanding. Note of caution though, when pickling northern you should take off the fillets, leave the skin on and then deep freeze them for at least 48 hours, 72 just to be sure, to kill off any parasites since you will not be cooking the critter. Parasites do some funky things to the ole gut, though you will lose a quick 20 lbs over the weekend! LOL

[Dan189]

Here is a recipe that I found:

I've used the recipe several times and found it to be quite excellent!

Pickled Northern Pike Recipe

This recipe can be used with any fish but northern pike works best. Before using this recipe be sure to freeze the fish at least 5 days. This will destroy any parasites that are present in the fish or bacteria that may have been picked up during the cleaning process.

Ingredients

5 pounds of fish chunked

2.5 cups of canning salt

1 gallon of bottled water

1 quart distilled vinegar

5.5 cups of sugar

4 teaspoons pickling spice

1 cup dry white wine

1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinagar and pack in jars with pieces of onion. Cover with the following solution.

--1 quart distilled vinegar

--5 1/2 cups sugar

--4 teaspoons of pickling spice

--1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one before eating.