Pickled Pike

  • 1-1/2 cups kosher salt
  • 1 gallon water
  • 3 lbs pike fillets cut into pieces as big or small as you would like
  • 7.5 cups white vinegar
  • 1/2 cup Aquavit
  • 2 cups sugar
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons allspice berries
  • 3 tablespoons black peppercorns
  • 3 bay leaves
  • 12 juniper berries
  • 1 tablespoon coriander
  • 10 cloves
  • 1 tsp pickling salt
  • Fresh dill
  • Sliced shallots
  • Lemon slices
  • Serrano chilies
1. Mix together the kosher salt and water and make a salt water brine. Put the fish pieces into the brine and refrigerate for 48 hours.
2. After the fish has brined for 48 hours, drain the fish, but do not rinse. Mix together all the ingredients on the list from the white vinegar to the pickling salt and bring to a boil. Let the pickling liquid cool to room temperature.
3. In your sterilized pint or quart jars, layer the fish pieces with the dill, shallots, lemon and chillies. How much is up to you. I like a lot of dill and shallots and a couple thin slices of lemon per pint. I didn’t want the fish to be spicy, but I did want a little flavor from the chilies so I only put 3-4 slices of chili per pint.
4. Don’t over fill the jars as you need to pour the pickling liquid in after they are filled with fish. Pour the room temperature liquid over the fish and place the lids on. Refrigerate for 2-3 days before eating. This will last for up to a month in your fridge.
This makes 9 pints.
Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.

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