Pickled Pike

Pickled Pike Recipe

Ingredients:
1 lb. Northern Pike fillets, cut into 1" chunks
1 cup Kosher salt
1 quart distilled White Vinegar
3/4 cup sugar
1 in. piece raw horseradish, peeled & thinly sliced
4 slices fresh Ginger, about the size of a quarter
4 whole cloves
2 tsp. whole allspice berries
2 tsp. whole yellow mustard seeds
1/2 tsp. whole black peppercorns
1/4 tsp cayenne pepper (optional)
3 Bay leaves
2 garlic cloves, peeled
1 carrot, thinly sliced

NOTE: Due to tapeworm concerns use Pike thats been frozen for at least 48 hrs. which kills these parasites.

Directions:
1)Make a brine by combining the salt with a quart of water in a Mason jar. Add the Pike to the Brine and soak for 24 hrs. Discard brine and replace with a quart of vinegar and soak for another 24 hrs. Remove the fish and save 1 cup of the vinegar for use in the pickling solution.
2)Combine the saved cup of vinegar with 1/2 cup of water and the sugar in a nonreactive saucepan over high heat. Bring to a boil, stirring to dissolve sugar, then remove from heat and allow to cool.
3)In a 1 quart Mason jar, add a quarter of the fish, then some spices and sliced carrots and onions; repeat with the remainder of the fish, spices and vegetables so that the ingredients are evenly layered. Pour the vinegar mixture into the jar. Cover tightly and refrigerate for at least 3 days to allow the flavors to develop.
If properly refrigerated will keep about a month.

Via Field & Stream magazine May 2011 issue.

Pike Recipe Fish recipe