Pickled Northern Pike
|Pike fillets||6 Pound (Use Northern)|
|Pickling salt||2⁄3 Cup (10.67 tbs)|
|White vinegar||2 Cup (32 tbs)|
|Cold water||1⁄2 Cup (8 tbs) (Fresh One)|
|White vinegar||1 Quart|
|Sugar||2 Cup (32 tbs)|
|Pickling spices||1 Tablespoon|
|White port||1⁄2 Cup (8 tbs)|
Cut the pike fillets into bite-size pieces and place in an ice-cream pail or crock.
Dissolve the pickling salt in the 2 cups vinegar and pour over the pike pieces.
Let stand for 6 days, pouring the fish and brine from one container into another once each day.
On the sixth day, drain the fish and soak overnight in fresh cold water; drain.
Pack fish into pint jars and half-pint jars, alternating layers of fish and onion slices.
Add 1 or 2 bay leaves per jar.
Combine the 1 quart vinegar, sugar and pickling spices in a saucepan over medium heat and bring to a boil.
Boil until sugar is dissolved.
Cool to lukewarm.
Stir in the port.
Pour the port mixture over the fish in the jars and add lids.
Chill until ready to serve.
Keeps for 6 months.