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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Pickled Northerns Recipe

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This recipe for Pickled Northerns is from THE PRIBYL FAMILY COOK BOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brine:
2 c. white vinegar
1 1/4 c. sugar
2 t. mustard seeds and bay leaves
5 whole cloves
1 t. whole peppercorns
1 t. whole allspice
Directions:
Directions:
Fillet fish and cut into 1/2 inch strips. Put fish in a glass container or crock and cover with a salt solution of 1 c. salt to 4 c. water. Let stand 48 hours.
Take fish out of vinegar - DO NOT RINSE!
Prepare the brine listed above. Bring to a boil and let simmer for 15 minutes.
Put fish in wide mouth canning jars, jelly size. Add generous amounts of sliced raw onion. Pour brine over entire contents of jar. Seal and keep refrigerated for at least 3 - 6 weeks....the longer the better.
Personal Notes:
Personal Notes:
We used to make this recipe to give as Christmas gifts. People used to give the jars back to be sure they would receive some the following year. Joe and Paul brought the fish back from their fly-in trips to Canada.

 

 

 

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