The_Sonarman
01-08-2005, 02:36 PM
Spicy pickled fish chunks:
2 to 3 pounds previously frozen fish, thawed (any kind of white or light fleshed fish fillets, head, tail, and skin removed and cut into one-inch pieces) Whitefish, perch, bass, catfish, walleye, suckers can be used. Lake trout is good pickled and even though other trout is usually pinker or redder fleshed, they can also be used in this recipe.
8 cups of white vinegar
1 cup pickling salt
3 medium onions, thinly sliced
1 cup red wine
2 cups sugar
1/4 cup mixed pickling spice
3 whole bay leaves
1 tablespoon hot crushed chilies
3 whole cloves of garlic (if desired)
In a glass bowl, combine 4 cups of vinegar and the salt and stir until dissolved. Submerge the prepared fish. Cover and put in fridge for at least 24 hours or up to three days. Remove from fridge, drain, and discard liquid. Rinse fish well under cold running water.
Put the fish chunks into an earthen crock or jars, layering with onion rings. In a saucepan, bring the remaining vinegar, wine, sugar, spices, and garlic to a boil. Taste and adjust seasoning, if needed. Let simmer 5 minutes.
Pour a bit of boiling pickling liquid over the fish, enough to take chill out of crock. Slowly add remaining liquid. Put a lid on the crock or seal jars and cool to room temperature. Refrigerate for at least five days before serving. Store under refrigeration for no longer than a month.
Serve pickled fish as an appetizer accompanied with thin slices of black bread, sour cream, and pickled baby onions. A glass of white wine and you’ve got it made.
Old-fashioned pickled salmon:
You can process fresh catch or frozen buys. 4 to 5 pounds of salmon, skin removed
1-1/2 cups pickling salt
2 cups cider vinegar
4 cups white vinegar
3 cups sugar
1/2 cup pickling spice
2 lemons, sliced
1 cup white wine (or cider vinegar)
2 onions, thinly sliced
If the fish is fresh, freeze 48 hours before processing. If frozen, you’re ready to roll. Cut into two-inch pieces. Place the fish in large glass bowl and set aside. In medium mixing bowl, combine the salt and cider vinegar and stir until the salt is dissolved. Pour over the fish. Refrigerate for eight days, stirring every day.
Drain and discard the brine. Rinse the fish in cold water to remove excess salt. Cover with cold water and put in fridge for three hours.
In a large pan, combine the white vinegar, sugar, spices, and lemon. Heat until the sugar is dissolved. Don’t boil. Cool then add the wine.
Drain fish and discard the soaking water. Pack fish into crock or jars, layering with the onion. Pour the pickling liquid over the fish. Seal the jars and store in the fridge. Let set for at least a week before serving. This saves up to one month under refrigeration. Makes about 4 quarts.
2 to 3 pounds previously frozen fish, thawed (any kind of white or light fleshed fish fillets, head, tail, and skin removed and cut into one-inch pieces) Whitefish, perch, bass, catfish, walleye, suckers can be used. Lake trout is good pickled and even though other trout is usually pinker or redder fleshed, they can also be used in this recipe.
8 cups of white vinegar
1 cup pickling salt
3 medium onions, thinly sliced
1 cup red wine
2 cups sugar
1/4 cup mixed pickling spice
3 whole bay leaves
1 tablespoon hot crushed chilies
3 whole cloves of garlic (if desired)
In a glass bowl, combine 4 cups of vinegar and the salt and stir until dissolved. Submerge the prepared fish. Cover and put in fridge for at least 24 hours or up to three days. Remove from fridge, drain, and discard liquid. Rinse fish well under cold running water.
Put the fish chunks into an earthen crock or jars, layering with onion rings. In a saucepan, bring the remaining vinegar, wine, sugar, spices, and garlic to a boil. Taste and adjust seasoning, if needed. Let simmer 5 minutes.
Pour a bit of boiling pickling liquid over the fish, enough to take chill out of crock. Slowly add remaining liquid. Put a lid on the crock or seal jars and cool to room temperature. Refrigerate for at least five days before serving. Store under refrigeration for no longer than a month.
Serve pickled fish as an appetizer accompanied with thin slices of black bread, sour cream, and pickled baby onions. A glass of white wine and you’ve got it made.
Old-fashioned pickled salmon:
You can process fresh catch or frozen buys. 4 to 5 pounds of salmon, skin removed
1-1/2 cups pickling salt
2 cups cider vinegar
4 cups white vinegar
3 cups sugar
1/2 cup pickling spice
2 lemons, sliced
1 cup white wine (or cider vinegar)
2 onions, thinly sliced
If the fish is fresh, freeze 48 hours before processing. If frozen, you’re ready to roll. Cut into two-inch pieces. Place the fish in large glass bowl and set aside. In medium mixing bowl, combine the salt and cider vinegar and stir until the salt is dissolved. Pour over the fish. Refrigerate for eight days, stirring every day.
Drain and discard the brine. Rinse the fish in cold water to remove excess salt. Cover with cold water and put in fridge for three hours.
In a large pan, combine the white vinegar, sugar, spices, and lemon. Heat until the sugar is dissolved. Don’t boil. Cool then add the wine.
Drain fish and discard the soaking water. Pack fish into crock or jars, layering with the onion. Pour the pickling liquid over the fish. Seal the jars and store in the fridge. Let set for at least a week before serving. This saves up to one month under refrigeration. Makes about 4 quarts.