Pickled Fish Recipe!

Looking for a creative way to use up that fish in your freezer? TRY THIS!

Pickled Fish

1½ – 1 cups white vinegar

¾ cups white sugar

3 bay leaves

4 whole cloves

½ teaspoon whole allspice

1 teaspoon whole mustard seed

½ teaspoon whole black peppercorn

½ cup sweet white wine (a sweeter Riesling or Pinot Grigio work best)

1 cup pickling salt (canning salt)

2 quart cold water

1 lb skinless fish cut into 1 inch chunks (bones removed, Northern Pike you can leave the Y bones)

1 ½ -2 cups additional white vinegar

1 medium onion, thinly sliced

½ -1 lemon thinly sliced

Brining Steps

First Day:

Step 1. Combine 1 cup vinegar, sugar, bay leaves, cloves, allspice, mustard seed and peppercorns in a saucepan. Bring ingredients to a boil and reduce heat. Summer for 5 minutes. Cool. Add wine. Pour into a plastic or glass container (NOT aluminum) Recommended: a large ½ gallon canning jar with lid. Let pickling syrup sit at room temp for 4 days.

Step 2. Mix pickling salt with cold water; stir thoroughly to dissolve salt. Pour over cutup skinless fish and refrigerate 48 hours.

Third Day:

Rinse fish with cold water thoroughly and cover fish chunks with vinegar. Refrigerate for 24 hours.

Fourth Day:

Drain fish and discard vinegar. Loosely layer fish, onion and lemon in a glass or plastic container. Recommended to layer fish, onion, lemon (like making a lasagna) completely cover with Day 1 (step 1) pickling syrup and cover tightly. Refrigerate for 5 days rotating, stirring in the closed container once or twice daily during this time.

Ninth Day:

Pickling is done. Pickled fish may be stored covered with the pickling syrup in a closed container for up to 5 weeks. Makes approximately 2 quarts.

To enjoy, simply lift fish pieces from the pickling juice and serve with crackers.

*Hint from the Kitchen: Make the syrup the same day that you put the fish in the vinegar bath, so it has a chance to be thoroughly chilled before the next step.

Check out our Provider Cutting Boards at www.provideroutdoors.com