It's sort of similar to pickled herring but nowhere near as strong. I've been making this for many years.It's simple. Brine the fish overnight. Make up the Pickling and jar it up. Keeps in the fridge for about a month I'd guess. Mine doesn't seem to last that long.The brine is made with kosher or sea salt. Dissolve enough in Luke warm water to float an egg ( a raw egg in the shell). Chunk up the fish and brine overnight. Some say you should use only distilled water to avoid some sort of mineral taste. I've used that and tap water and can't tell the difference.Rinse the fish thoroughly and rest in fresh cold water in the fridge while you make the Pickling.Pickling:1 c. Cider vinegar2 c white vinegar1 c. White wine ( I like Pinot Grigio)1 c. Sugar2 tbsp Pickling spices.Heat the liquids on low and desolve the sugar. Add the Pickling spices and set aside for a couple hours to cool.Strain the spices.Layer clean jars with sliced sweet onion and fish. Cover with the Pickling and poke a chopstick or wooden spoon handle into the jar to release the bubbles. Fill the jars to the top , cover and refrigerate. Wait a couple days if you can. I never do.Oh, only use thoroughly frozen fish to eliminate the extremely slim chance of parasites.If you've got some walleye in the freezer, try a pint sized jar. The Pickling recipe above will make about 2 1/2 quarts of fish. The bonus is that the onions are every bit as tasty as the fish.Rg
Smoked Cheddar bacon jalepeno burger for dinner tonight
I can smell that from here.....
Pickerel looks good. Can't wait for spring perch to make another batch. Burger looks tasty too. We're making garlic Naan pizzas this afternoon.Rg