"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Uncle Mick's Pickled Pike Recipe

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This recipe for Uncle Mick's Pickled Pike, by , is from Kalous Family Cookbook, 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!

Contributor:  
Contributor:  
Mick Keepers

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. cubed pike
⅔ c. pickling salt
2 c. white vinegar
1 c. sugar
c. white sherry wine
1 small box of pickling spice
1 sliced onion

Directions:
Directions:
Place 1 lb. of pike cubes in ⅔ c. of pickling salt mixed with 1 c. white vinegar. Leave in refrigerator for 5 days. Stir gently once daily to mix brine. This solution will dissolve heavy bones. Wash pike with cold water until clear. Soak for 1 hour in cold water. Heat but do not boil 1 c. white vinegar, 1 c. sugar, c. white sherry wine, and of a small box of pickling spices. Spices should be bagged and remain in the solution until it has cooled to room temperature. Alternative layers of pike and onion slices in sterilized jars. Add a pinch of spices and fill jars with above solution. Seal jars and refrigerate for three days before tasting. Flavor improves for up to five days. Keep pike refrigerated.

 

 

 

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