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| PICKLED NORTHERN | |
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2 c. white vinegar 4 bay leaves 1 tsp. peppercorn 1 tsp. whole allspice 1 1/2 c. sugar 2 tbsp. mustard seed 1 tsp. whole cloves White onions Northern pike Pickling salt Fillet fish and cut into bite size pieces; put in clean glass jar. BRINE: Combine 5 cups of water and 1 cup pickling salt. Add fish and refrigerate for 48 hours. Rinse thoroughly. Clean glass container; put rinsed fish in and cover with white vinegar, refrigerate for 48 hours; discard vinegar. Combine the first 7 ingredients to make a solution that you boil for 5 minutes. Let cool. Layer fish and white onion slices in glass container; pour in solution enough to cover. They will be ready to eat in 48 hours. | |
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recipe reviews #103913
Mike (Wisconsin) says:
Your recipe was great!!!! But I have one question. I have made 20 quarts jars of pickled northern, do i need to keep them refrigerated until open or can i just keep all the jars in a dark closet?
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