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Thread: Calling all picklers!

  1. #1
    Member sayak's Avatar
    Join Date
    Jun 2006
    Central peninsula, between the K-rivers

    Default Calling all picklers!

    Looking for pickled fish recipes. Especially salmon. Any masters out there?

  2. #2
    Join Date
    Oct 2006
    Anchorage, Alaska


    well this is one Ive used for years with reds and kings. Even tried it with pike once. I usually slice the fish around a .5" though. Tastes good!

    Pickled Fish
    Chop cleaned fish into 11/2 " chunks. Soak in a brine of 11/2 cups salt to 4 quarts water for 48 hours in the fridge. Drain the salt water and soak the fish in distilled vinegar to cover for 48 hours in the fridge.
    Combine the following ingredients, boil for 5 minutes and cool. This makes enough pickling solution for 5-6 pints

    8 bay leaves
    4 cups white vinegar
    21/2 cups sugar
    4 tsp. Mustard seed
    2 tsp. Whole cloves
    2 tsp. Whole allspice
    2 tsp. Whole black pepper

    Pour the vinegar off the fish pieces. Pack the fish into wide-mouth pint jars, alternating fish layers with sliced onions. A slice of lemon may be added to each jar.
    Pour the spiced vinegar over the fish and refrigerate. Let stand for 2 days before using.
    Keep in fridge and use within 4-6 weeks.


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