Pickled Pike is delicious! I actually had some a couple months ago with smoked cheese and venison sausage!! A great snack and a great meal ❤ Everyone needs to try this!!! 💥👊👊🤩
Pike and whitefish are my favorite pickled. White bass does work well too though but make sure to remove the fatty layer! I included my recipe below which probably makes a little less than yours but has less sugar and takes a little less time. Both yours and my recipe are both good I'm sure!
That looks like a half gallon jar 🧐 Edit, I i made this comment right before I saw you pour vinegar in the jar. That gave me better perspective that it is most likely a gallon jar. I'm used to the shorter, wider jars like olives or sauerkraut come in 🙂
I think there’s a way to do it but might require a different method of pickling the fish? Normally I’ll only do a batch big enough to last me 4-6 weeks and If I want more I’ll go catch them 😂
Pickled Fish Recipe: In Wine 1 ½ pounds fillets of fish 1 cup salt 1 quart water 2-3 cups white vinegar, divided 1-2 onions, thinly sliced 1 cup sugar ½ cup white wine ¼ piece of sliced lemon, squeezed 1 tablespoon pickling spices Cut the fillets of fish (about 1.5 pounds) into chunks. Make a salt brine by adding 1 cup of salt to a quart of water. Add the fish chunks to the brine in a large glass jar or other glass container, and refrigerate for 48 hours. Drain and add enough white vinegar to cover the fish. Refrigerate for another 48 hours. Drain. In glass jars make a layer of fish followed by a layer of thinly sliced onion, more fish, and so on until each jar is almost full. Make pickling brine by boiling the following for five minutes: 2 cups of white vinegar, 1 cup of sugar, 1/2 cup of white wine, 1/4 piece of sliced lemon squeezed (and add the squeezed portion), and a tablespoon of pickling spices. Let the brine cool and pour enough into each jar to fill it to the top. Refrigerate for 7 days.
EVERYTHING NEEDED Is listed in the Description ABOVE!
I have the pike in fridge, now got the recipe !
keep up the good work
Thank you for sharing
Never made Pickled Pike. Husband got me 2 this year. I have been only waiting for 3 years for it.
Pickled Pike is delicious! I actually had some a couple months ago with smoked cheese and venison sausage!! A great snack and a great meal ❤ Everyone needs to try this!!! 💥👊👊🤩
Never made pickled fish, but love pickled herring and next month they have their spawning run here. Gonna go catch a bunch and....pickle them!
Pike and whitefish are my favorite pickled. White bass does work well too though but make sure to remove the fatty layer! I included my recipe below which probably makes a little less than yours but has less sugar and takes a little less time. Both yours and my recipe are both good I'm sure!
You can set the pot in an ice bath in your sink, if it's not cold outside.
That’s a REALLY good tip! Thank you!
.recipe to make pike taste like salmon ?
That looks like a half gallon jar 🧐
Edit, I i made this comment right before I saw you pour vinegar in the jar. That gave me better perspective that it is most likely a gallon jar. I'm used to the shorter, wider jars like olives or sauerkraut come in 🙂
That Pike would be eaten in a week 😂😂😂😎😎😋😋
I leave all the y bones in them. Brine same as you for 6 days. There wont be a bone left anywhere in the meat.
Can you seel them??????? Who wants to take up that French space? No one wants to seel them.
I think there’s a way to do it but might require a different method of pickling the fish? Normally I’ll only do a batch big enough to last me 4-6 weeks and If I want more I’ll go catch them 😂
Pickled Fish Recipe: In Wine
1 ½ pounds fillets of fish
1 cup salt
1 quart water
2-3 cups white vinegar, divided
1-2 onions, thinly sliced
1 cup sugar
½ cup white wine
¼ piece of sliced lemon, squeezed
1 tablespoon pickling spices
Cut the fillets of fish (about 1.5 pounds) into chunks.
Make a salt brine by adding 1 cup of salt to a quart of water. Add the fish chunks to the brine in a large glass jar or other glass container, and refrigerate for 48 hours.
Drain and add enough white vinegar to cover the fish. Refrigerate for another 48 hours. Drain.
In glass jars make a layer of fish followed by a layer of thinly sliced onion, more fish, and so on until each jar is almost full.
Make pickling brine by boiling the following for five minutes: 2 cups of white vinegar, 1 cup of sugar, 1/2 cup of white wine, 1/4 piece of sliced lemon squeezed (and add the squeezed portion), and a tablespoon of pickling spices. Let the brine cool and pour enough into each jar to fill it to the top. Refrigerate for 7 days.