LOCATION: Recipes >> Preserving Meats >> Pickled Pike
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Pickled Pike
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Minnesota Pickled Pike
Clean and wash fresh-caught pike, pickerel, walleye, or muskie.
Cut into fillets, removing the backbone. Make the fillets into
short lengths and dredge in fine salt, as much as will cling to
the wet fillets. Pack in a crock, leaving about 12 hours. Rinse
off the salt andd soak for half an hour in fresh water. Cook a
mixtureof vinegar, water, sugar, garlic, and spices [see below]
for 10 minutes; add the fish and cook 10 minutes more. Pack the
cooked fish in mason jars that have been scalded, adding chopped
onions and some spices, along with a lemon slice in each jar.
Strain the vinegar mixture and bring sauce to a boil. Fill the
jars and seal immediately.
Make the vinegar-spice formula as follows:
1 1/2 pints water
1 1/2 pints vinegar
2 cups chopped onion
1 clove chopped garlic
1 tablespoon mustard seed
1 tablespoon allspice
1 tablespoon black pepper
1 teaspoon cloves
1 tablespoon bay leaves
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