Pickled Northerns Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 salted northern pike fillets
1-2 Red Onions
2 Dill sprigs
Brine:
1 3/4 cups white vinegar
1 3/4 cups spring water
1 cup berry/fine sugar
2 Tablespoons peppercorns
2 Tablespoons mustard seeds
! Tablespoons. coriander seeds
15-20 allspice berries
10 cloves of garlic
2 bay leaves
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Directions: |
Directions:Fillet 6 small northern pike and layer with salt over night. Rinse the fillets and pat dry. Don't worry about all of the bones in the Northerns, the bones will be dissolved by the vinegar. Make the brine by adding all ingredients in a pot and simmer for 30 minutes then cool. Cut the fish in 1" pieces and thinly slice the red onion. Layer fish, onions and dill in a sterilized quart sealer. Cover with the brine and seal. Should keep in the refrigerator for about 3 months. |
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Number Of
Servings: |
Number Of
Servings:About 2 Quarts |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: There was a time on Mud Lake when Dad mostly caught "hammer-handle" northerns, probably in the 1-2 pound category. So as not to "waste" these little, bony fish he experimented in making his own version of pickled herring. Turned out pretty good. Christer would likely recommend that these be downed with ice cold Aqua Vit. Skjol!
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