How to make a brine for northern pike? To make the brine, combine the following ingredients in a saucepan. *4 cups vinegar, 3 cups sugar, 1 cup water, 1 teaspoon whole allspice, 6 whole …
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PICKLED NORTHERN PIKE Scale and cut pike into small pieces, soak in 5/8 cup salt water to each quart of fish. Cover with white vinegar and soak five days; then soak in cold water 1/2 hour. Pack in jars with alternate layers of sliced onions, combine 1 cup sugar to 2 cups white vinegar. Add pickling spices, pour mixture over fish...
A little sweet with a vinegar tang paired with the pickling spice makes this solution the perfect complement to your 5 day salt brined northern pike. Solution is enough to cover 1 quarts of fish. Heat 2 cups of white vinegar with 1 1/2 cups of granulated sugar and 2 tablespoons of pickling spice to a boil. Set aside and let cool completely.
In a pot, add a 1/2 cup of white wine, 1 1/2 cups sugar, and 2 cups of white vinegar. Simmer the mixture on the stove and stir it until the sugar dissolves. Then remove from the stove and let it cool. While the pickling brine is cooling, make your spice packets.
Give them three days to soak in the brine for flavor and pickling, and then enjoy on rye bread or a cracker with some fresh onion and a cold barley pop. Always store pickled pike in the refrigerator, this is not a pickled product that can be stored in a pantry or basement.