Pickled Northern....Yum!!!

  Pickled Northern has been made in my family for a long time.  My dad started pickling it and giving it to us kids and now my husband enjoys making it as well.  In recent years around Christmas my husband empties out the freezer and gathers all the northern pike he has been collecting since summer.  It is a fun time to remember all the productive fishing trips we took during the warm months.  (because unfortunately there is never enough time to fish in the winter)   We like to try to make the pickled northern so they will be ready to be distributed as Christmas gifts. The process of getting the fish ready and canning will take place on 3 separate days.  After the fish has been canned it will be ready to eat in 1 week. We have found a really good recipe in the Preparing Fish and Wild Game cookbook published by Creative Publishing International in Channhassen, MN

pg 108 is the recipe for Pickled Jacks

The first step is defrosting the Northern and then cutting it into bite sized chunks or strips, about 1/2 inch.  Luckily my husband does this because they can be a bit smelly!  Next we make a solution of salt and water in a bowel and stir to dissolve the salt  (4 cups water and 1 cup canning or pickling salt).  Next we add the fish  (about 3 pounds) and cover with plastic wrap.  We then put the bowl  in the refrigerator for about 2 days.  We got busy so our most recent batch was in for about 4 days.

The next step is to drain the brine that that fish has been soaking in.   Rinse the fish in cold water until the rinse water is clear and drain again.  Using the same bowl that had the brine, put the fish back in and add 4 cups of vinegar.  Again cover with plastic wrap and refrigerate for 1 day.

Now we are ready for canning.   First we drain the vinegar from the fish in the bowl but do not rinse it.  In 3 1 quart jars loosely layer fish and thinly sliced onion.  Make sure to prepare your canning jars so that they are clean and sanitized.

To make the brine for the jars, combine 4 cups of vinagar, 2 1/2 cup sugar, 1 TB and 1 tsp mustard seed, 6 bay leaves and 10 whole cloves.  Bring the mixture to a boil over medium-high heat and stir until sugar is dissolved.  Reduce heat and simmer for 15 minutes.

 Remove from heat and cool completely.  Don't get too anxious, it needs to be at room temperature.  Pour the pickling liquid over the fish to cover and secure the jars with lids and bands.

Refrigerate the jars for at least 1 week before eating.

This is a great way to use up some fish you might not otherwise eat.  We usually only eat walleyes or sunfish so when we catch a northern the first thing that comes to mind is pickling it.   They taste really good when eaten on a saltine cracker.

The family recipe is wonderful too!  I personally like this one better because the lemon cuts out the strong taste of the vinegar. 

   

1.  Cut fish into 1 1/2 inch pieces and soak overnight in brine made of 2 quarts of   water and 1 1/2 cups of salt.  

2.  Drain and drop into boiling water.  Let water boil again and then drain fish.

3.  Pack fish into pint jars with a few slices of onion and lemon.

4.  Add 1 tsp. pickling spices. 

5.  Cover with 2 cups vinegar and 1/4 sup sugar that is boiling. 

6.  Seal and refrigerate.