Hi, folks join me as we look at the recipe for pickled pike.
RECIPE:
1 1/2- 2 lbs. Northern Pike fillets. Y bones do not have to be removed. Fish must be frozen for at least 2 days before pickling. When ready to prepare, thaw fish in the refrigerator and cut into 1-inch cubes.
0:00, Step 1
(Step 1) SALT BRINE: Mix 1 cup canning Salt to 1 quart of water. Put Pike pieces in a large plastic or ceramic bowl. Completely cover with brine solution. Cover bowl with plastic wrap and refrigerate for 48 hours.
5:10, Step 2
VINEGAR BRINE: After 24 hrs. drain salt brine. Do not rinse. Completley cover fish with White Vinegar, cover with plastic wrap and refrigerate for 24 hours.
7:20, Step 3
FINISH BRINE: Drain fish. Mix 4 cups White Vinegar with 3 cups Sugar. Heat and stir until sugar is dissolved. Let cool . Add 1cup Sweet White Wine and 1/4 cup Mixed Pickling Spice and mix.
In quart Mason jars layer fish and sliced onion adding a little finish brine as you go. to the top of the jar. Place in refrigerator. Fish will be ready to eat in 5-7 days and will last in the refrigerator for several months.
Editing: Matt Tackaberry
Intro Music: Back To The Woods by Jason Shaw
Main Music: Nice and Easey, Mountain Sun, Travel Light by Jason Shaw
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