01-27-2004, 10:10 PM
Pagosa Pickled Pike
Brine:
1 1/2 cups table salt
1 gallon water
Fish:
6 lbs. pike fillets, cut into chunks
4 cups distilled white vinegar
8 bay leaves
2 tsp. whole cloves
2 tsp. whole black pepper
2 1/2 cups sugar
4 tsp. mustard seed
2 tsp. whole allspice
Onions, sliced
Combine brine ingredients together. Soak pike chunks in brine for 2 days; keep refrigerated. Drain brine and soak fillets in vinegar. Refrigerate for 7 - 10 days; stir every couple days. When fish has finished soaking, combine all other ingredients except onions and fish in saucepan. Boil slowly for 5 minutes. Cool. Drain vinegar soaked pike chunks. Pack fish into pint jars, alternating layers of fish with onion. Pour spiced vinegar mix over fish; refrigerate 2 more days. Enjoy.
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Brine:
1 1/2 cups table salt
1 gallon water
Fish:
6 lbs. pike fillets, cut into chunks
4 cups distilled white vinegar
8 bay leaves
2 tsp. whole cloves
2 tsp. whole black pepper
2 1/2 cups sugar
4 tsp. mustard seed
2 tsp. whole allspice
Onions, sliced
Combine brine ingredients together. Soak pike chunks in brine for 2 days; keep refrigerated. Drain brine and soak fillets in vinegar. Refrigerate for 7 - 10 days; stir every couple days. When fish has finished soaking, combine all other ingredients except onions and fish in saucepan. Boil slowly for 5 minutes. Cool. Drain vinegar soaked pike chunks. Pack fish into pint jars, alternating layers of fish with onion. Pour spiced vinegar mix over fish; refrigerate 2 more days. Enjoy.
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