Pickled Pike

Whats your best pickled pike recipe??

measure-it
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 1 thirsty northern, 4 double whiskey sodas, 2 Jagger bombs, and WALLA!!

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 Do a search for pickled fish or pickled pike, i know there was a thread about a year ago.

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My buddys dad does mine up for me pretty good. can't give away the whole recipe but it does involve some 2 buck chuck............

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Big J is the guy you need to talk to. His recipe is the very good!

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Pickled Fish Recipe ~

   This recipe is easy and is ready to eat in a 3 days.  It's also great for all types of fish, but pike seems to work the best because of the white, firm meat.

Cut fish into 1 inch squares (fish bones will dissolve so no need to get the Y bones out of pike).  Soak fish pieces for 24 hours in water that is salty enough to float an egg.  It takes quite a bit of salt so experiment.  The next day rinse the fish good and then soak for 24 hours in straight vinegar (the bones will dissolve and the fish will turn white and get very firm).  Rinse well several times and pack into pint jars with onions if desired.  Make a pickling brine with 3 tablespoons pickling spices, half cup of sugar, half cup of vinegar and 3 cups of water.  Boil this mixture for 30 minutes and let cool.  Pour the brine over the fish and tighten the lids (no need to seal the jars).  Refrigerate for 3 days and shake the jars up each day to redistribute the solution.  Eat with crackers and share with your friends....................Let me know how it turns out. 

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mmmmm sounds good now i just needsum pike

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huntingfanatic Said:
Whats your best pickled pike recipe??

Get yourself pickled and pitch the pike in the dumpster.

There's a whole generation of Americans that have no idea about the truth of the Clintons, particularly Hillary 


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This is the recipe I got from bullheadmaster. I rewrote it and simplified some things that were a little unclear.

Pickled Fish Recipe

What you will need:

Salt (non-iodized)

White Vinegar

White Sugar

White Onions

A White Port wine, I used Fairbanks brand white port

Pickling spice

Jars, Quart or Pint

1. Mix brine, Use ½ cup salt per quart of water, mix until dissolved. (This amount will differ depending on how many fish you plan to pickle.) Note: you must cover fish in brine so make more rather than less. 

2. Cut your fillets into bite sized pieces; I cut them roughly an inch square and place them in Brine, ensuring they are completely covered by the Brine. Put them in fridge to soak for 24 hours.

3. After the fish have soaked for 24 hrs, drain completely, and cover with white vinegar, again making sure fish are completely covered in vinegar. After 12 hours drain off vinegar.

4. Now you will need to mix your Pickling Solution,  this consists of 4 cups vinegar, 3 cups sugar, 1 cup white port wine, as many onions as you would like and a ¼ cup of pickling spice. Less is ok too if you don’t like eating chunks of cloves with your fish (nasty shit.) In a large pot, over med/low heat dissolve the sugar in the vinegar, DO NOT BOIL, just heat until sugar is dissolved. Next add the wine, sliced onions and pickling spice. Now bring to a slow boil, then let cool completely.

5. Now you can stuff your jars, I do this in layers, fish then onions and so on till I fill the jar. You can pack them down by smacking the bottom of the jar on your hand.  After you have the jar full of fish and onions you can fill it up with your cool pickling solution. I fill all the jars then wait awhile to let it fill all the nooks and crannies then I top them off and put the lids on.  They do not need to be sealed and last for several months in the fridge. Enjoy!

LIFE...It's nature's way of keeping meat fresh!

If you want to sound wise, go to school. If you want to be wise....go to Nature!

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HNTDUX Said:

This is the recipe I got from bullheadmaster. I rewrote it and simplified some things that were a little unclear.

Pickled Fish Recipe

What you will need:

Salt (non-iodized)

White Vinegar

White Sugar

White Onions

A White Port wine, I used Fairbanks brand white port

Pickling spice

Jars, Quart or Pint

1. Mix brine, Use ½ cup salt per quart of water, mix until dissolved. (This amount will differ depending on how many fish you plan to pickle.) Note: you must cover fish in brine so make more rather than less. 

2. Cut your fillets into bite sized pieces; I cut them roughly an inch square and place them in Brine, ensuring they are completely covered by the Brine. Put them in fridge to soak for 24 hours.

3. After the fish have soaked for 24 hrs, drain completely, and cover with white vinegar, again making sure fish are completely covered in vinegar. After 12 hours drain off vinegar.

4. Now you will need to mix your Pickling Solution,  this consists of 4 cups vinegar, 3 cups sugar, 1 cup white port wine, as many onions as you would like and a ¼ cup of pickling spice. Less is ok too if you don’t like eating chunks of cloves with your fish (nasty shit.) In a large pot, over med/low heat dissolve the sugar in the vinegar, DO NOT BOIL, just heat until sugar is dissolved. Next add the wine, sliced onions and pickling spice. Now bring to a slow boil, then let cool completely.

5. Now you can stuff your jars, I do this in layers, fish then onions and so on till I fill the jar. You can pack them down by smacking the bottom of the jar on your hand.  After you have the jar full of fish and onions you can fill it up with your cool pickling solution. I fill all the jars then wait awhile to let it fill all the nooks and crannies then I top them off and put the lids on.  They do not need to be sealed and last for several months in the fridge. Enjoy!

I am gonna have to try this, sounds great. Thanks for sharing.

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Do you fellas freeze your sharks first before you pickle?

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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odocoileus Said:
Do you fellas freeze your sharks first before you pickle?

Yes

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I used this recipe for some early season pike. Oh yeah, very tasty fish and have had many, many compliments on it. I would go with this recipe if I were doing it for the first time. I did both lemon slices and onion slices. I call the onions crunchy candy. Eat them by the jar full along with the fish, only thing left in the jar is the pickling spice when I am finished.  I used the fairbanks port wine also, only one I found, cost about 10 bucks for a large bottle. Again, tasty, tasty fish!!!

 

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Enslow Said:

odocoileus Said:
Do you fellas freeze your sharks first before you pickle?

Yes

Gotcha. Going to be my first time making pickled pike, so I am a little hesitant to use fresh pike. The whole not cooking thing kinda skeeves me out!!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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the salt and vinegar cooks the fish...fear not.

LIFE...It's nature's way of keeping meat fresh!

If you want to sound wise, go to school. If you want to be wise....go to Nature!

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I really gotta go catch a mess of northerns. I really want to try this recipe.

Is it impious to weigh goose music and art in the same scales? I think not, because the true hunter is merely a noncreative artist. Who painted the first picture on a bone in the caves of France? A hunter. Who alone in our modern life so thrills to the sight of living beauty that he will endure hunger and thirst and cold to feed his eye upon it? The hunter. Who wrote the great hunter's poem about the sheer wonder of the wind, the hail, and the snow, the stars, the lightnings, and the clouds, the lion, the deer, and the wild goat, the raven, the hawk, and the eagle, and above all the eulogy to the horse? Job, one of the great dramatic artists of all time. Poets sing and hunters scale the mountains primarily for one and the same reason--the thrill of beauty. Critics write and hunters outwit their game primarily for one and the same reason--to reduce that beauty to possession. The differences are largely matters of degree, consciousness, and that sly arbiter of the classification of human activities, language. If, then, we can live without goose music, we may as well do away with stars, or sunsets, or Iliads. But the point is we would be fools to do away with any of them. 

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HNTDUX Said:
the salt and vinegar cooks the fish...fear not.

Yea I kind of figured that was the case, cant wait to give this a try! I am salivating right now!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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HNTDUX Said:

This is the recipe I got from bullheadmaster. I rewrote it and simplified some things that were a little unclear.

Pickled Fish Recipe

What you will need:

Salt (non-iodized)

White Vinegar

White Sugar

White Onions

A White Port wine, I used Fairbanks brand white port

Pickling spice

Jars, Quart or Pint

1. Mix brine, Use ½ cup salt per quart of water, mix until dissolved. (This amount will differ depending on how many fish you plan to pickle.) Note: you must cover fish in brine so make more rather than less. 

2. Cut your fillets into bite sized pieces; I cut them roughly an inch square and place them in Brine, ensuring they are completely covered by the Brine. Put them in fridge to soak for 24 hours.

3. After the fish have soaked for 24 hrs, drain completely, and cover with white vinegar, again making sure fish are completely covered in vinegar. After 12 hours drain off vinegar.

4. Now you will need to mix your Pickling Solution,  this consists of 4 cups vinegar, 3 cups sugar, 1 cup white port wine, as many onions as you would like and a ¼ cup of pickling spice. Less is ok too if you don’t like eating chunks of cloves with your fish (nasty shit.) In a large pot, over med/low heat dissolve the sugar in the vinegar, DO NOT BOIL, just heat until sugar is dissolved. Next add the wine, sliced onions and pickling spice. Now bring to a slow boil, then let cool completely.

5. Now you can stuff your jars, I do this in layers, fish then onions and so on till I fill the jar. You can pack them down by smacking the bottom of the jar on your hand.  After you have the jar full of fish and onions you can fill it up with your cool pickling solution. I fill all the jars then wait awhile to let it fill all the nooks and crannies then I top them off and put the lids on.  They do not need to be sealed and last for several months in the fridge. Enjoy!

One more question....Do you rinse the brine or vinegar off the fish or just drain?

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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Also, do they have to be refridgerated or can they go in the basement pantry?

Is it impious to weigh goose music and art in the same scales? I think not, because the true hunter is merely a noncreative artist. Who painted the first picture on a bone in the caves of France? A hunter. Who alone in our modern life so thrills to the sight of living beauty that he will endure hunger and thirst and cold to feed his eye upon it? The hunter. Who wrote the great hunter's poem about the sheer wonder of the wind, the hail, and the snow, the stars, the lightnings, and the clouds, the lion, the deer, and the wild goat, the raven, the hawk, and the eagle, and above all the eulogy to the horse? Job, one of the great dramatic artists of all time. Poets sing and hunters scale the mountains primarily for one and the same reason--the thrill of beauty. Critics write and hunters outwit their game primarily for one and the same reason--to reduce that beauty to possession. The differences are largely matters of degree, consciousness, and that sly arbiter of the classification of human activities, language. If, then, we can live without goose music, we may as well do away with stars, or sunsets, or Iliads. But the point is we would be fools to do away with any of them. 

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 I do not rinse, just drain and i refrigerate  mine.

LIFE...It's nature's way of keeping meat fresh!

If you want to sound wise, go to school. If you want to be wise....go to Nature!

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HNTDUX Said:

This is the recipe I got from bullheadmaster. I rewrote it and simplified some things that were a little unclear.

Pickled Fish Recipe

What you will need:

Salt (non-iodized)

White Vinegar

White Sugar

White Onions

A White Port wine, I used Fairbanks brand white port

Pickling spice

Jars, Quart or Pint

1. Mix brine, Use ½ cup salt per quart of water, mix until dissolved. (This amount will differ depending on how many fish you plan to pickle.) Note: you must cover fish in brine so make more rather than less. 

2. Cut your fillets into bite sized pieces; I cut them roughly an inch square and place them in Brine, ensuring they are completely covered by the Brine. Put them in fridge to soak for 24 hours.

3. After the fish have soaked for 24 hrs, drain completely, and cover with white vinegar, again making sure fish are completely covered in vinegar. After 12 hours drain off vinegar.

4. Now you will need to mix your Pickling Solution,  this consists of 4 cups vinegar, 3 cups sugar, 1 cup white port wine, as many onions as you would like and a ¼ cup of pickling spice. Less is ok too if you don’t like eating chunks of cloves with your fish (nasty shit.) In a large pot, over med/low heat dissolve the sugar in the vinegar, DO NOT BOIL, just heat until sugar is dissolved. Next add the wine, sliced onions and pickling spice. Now bring to a slow boil, then let cool completely.


5. Now you can stuff your jars, I do this in layers, fish then onions and so on till I fill the jar. You can pack them down by smacking the bottom of the jar on your hand.  After you have the jar full of fish and onions you can fill it up with your cool pickling solution. I fill all the jars then wait awhile to let it fill all the nooks and crannies then I top them off and put the lids on.  They do not need to be sealed and last for several months in the fridge. Enjoy!

Just curious if  boiling the wine makes a difference. A few other recipes I have seen say to not boil the wine.

Also, meelosh, how did "canning" your pickled pike turn out??

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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One more question..... Have any of you made canned northern with vinegar, tomato soup,  ketchup, and oil, or something along those lines? I have heard good things about this, want to give it a try...

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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Odo, "canning" it turned out great. Still have some down in the pantry that is keeping fine. Haven't considerd those other things, but I may try a few jalepeno slices in my next batch.

Is it impious to weigh goose music and art in the same scales? I think not, because the true hunter is merely a noncreative artist. Who painted the first picture on a bone in the caves of France? A hunter. Who alone in our modern life so thrills to the sight of living beauty that he will endure hunger and thirst and cold to feed his eye upon it? The hunter. Who wrote the great hunter's poem about the sheer wonder of the wind, the hail, and the snow, the stars, the lightnings, and the clouds, the lion, the deer, and the wild goat, the raven, the hawk, and the eagle, and above all the eulogy to the horse? Job, one of the great dramatic artists of all time. Poets sing and hunters scale the mountains primarily for one and the same reason--the thrill of beauty. Critics write and hunters outwit their game primarily for one and the same reason--to reduce that beauty to possession. The differences are largely matters of degree, consciousness, and that sly arbiter of the classification of human activities, language. If, then, we can live without goose music, we may as well do away with stars, or sunsets, or Iliads. But the point is we would be fools to do away with any of them. 

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Meelosh Said:
Odo, "canning" it turned out great. Still have some down in the pantry that is keeping fine. Haven't considerd those other things, but I may try a few jalepeno slices in my next batch.

Nice! I have a batch in the "brine" process. I think I am going to add some hot peppers as well.

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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What is the best size pike to use for pickling? I am new to pickling, but have been planning on trying it with pike.

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Speaking of canning - this is an awesome resource for canning suckers. They are delicious, with texture and taste of albacore tuna!

www.southendwalleyeslayer.com/sucker2007.pdf

 

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ndbwhunter Said:
What is the best size pike to use for pickling? I am new to pickling, but have been planning on trying it with pike.

I am a newb when it comes to pickling, but in general, I prefer to eat northerns in the 4-8 pound range.

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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odocoileus Said:

Meelosh Said:
Odo, "canning" it turned out great. Still have some down in the pantry that is keeping fine. Haven't considerd those other things, but I may try a few jalepeno slices in my next batch.

Nice! I have a batch in the "brine" process. I think I am going to add some hot peppers as well.

Hot peppers, a few olives, maybe a lemon slice, etc. It's fun to throw decorative and tasty odds/ends in there to make it look better and they taste good too. Doesn't affect the flavor all that much, but somehow makes it much more appealing to serve with the garnish flare. If you discover a tasty extra something please let us know so we can try it.

I'll be uncorking my "South African" version this afternoon - I'll report back.

 

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guywhofishes Said:
Speaking of canning - this is an awesome resource for canning suckers. They are delicious, with texture and taste of albacore tuna!

www.southendwalleyeslayer.com/sucker2007.pdf

Yes canned sucker is really good!! Thanks for sharing that link!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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odocoileus Said:

Meelosh Said:
Odo, "canning" it turned out great. Still have some down in the pantry that is keeping fine. Haven't considerd those other things, but I may try a few jalepeno slices in my next batch.

Nice! I have a batch in the "brine" process. I think I am going to add some hot peppers as well.

if you are gonna toss peppers of any kind into a batch of pickled fish, you should be sure to use previously canned peppers.  fresh peppers are actually prone to some kind of bacteria and i don't believe regular brining and/or canning kills it effectively.  i think they are supposed to be pressure cooked.  having said that, i've canned peppers without pressure cooking them before without getting sick.  but, i kept them in the fridge and not in the cupboard.  either way.... purdy sure i've read peppers should be pressure cooked... which i suppose is how a guy "cans" any meat.  but, just pointing that out for those of you who are thinking bout tossing them in w/ some pickled fish.

Born to hunt and fish... Forced to work!

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espringers Said:

odocoileus Said:

Meelosh Said:
Odo, "canning" it turned out great. Still have some down in the pantry that is keeping fine. Haven't considerd those other things, but I may try a few jalepeno slices in my next batch.

Nice! I have a batch in the "brine" process. I think I am going to add some hot peppers as well.

if you are gonna toss peppers of any kind into a batch of pickled fish, you should be sure to use previously canned peppers.  fresh peppers are actually prone to some kind of bacteria and i don't believe regular brining and/or canning kills it effectively.  i think they are supposed to be pressure cooked.  having said that, i've canned peppers without pressure cooking them before without getting sick.  but, i kept them in the fridge and not in the cupboard.  either way.... purdy sure i've read peppers should be pressure cooked... which i suppose is how a guy "cans" any meat.  but, just pointing that out for those of you who are thinking bout tossing them in w/ some pickled fish.

Good to know. I'll have to research that some more.

Is it impious to weigh goose music and art in the same scales? I think not, because the true hunter is merely a noncreative artist. Who painted the first picture on a bone in the caves of France? A hunter. Who alone in our modern life so thrills to the sight of living beauty that he will endure hunger and thirst and cold to feed his eye upon it? The hunter. Who wrote the great hunter's poem about the sheer wonder of the wind, the hail, and the snow, the stars, the lightnings, and the clouds, the lion, the deer, and the wild goat, the raven, the hawk, and the eagle, and above all the eulogy to the horse? Job, one of the great dramatic artists of all time. Poets sing and hunters scale the mountains primarily for one and the same reason--the thrill of beauty. Critics write and hunters outwit their game primarily for one and the same reason--to reduce that beauty to possession. The differences are largely matters of degree, consciousness, and that sly arbiter of the classification of human activities, language. If, then, we can live without goose music, we may as well do away with stars, or sunsets, or Iliads. But the point is we would be fools to do away with any of them. 

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johnr Said:

huntingfanatic Said:
Whats your best pickled pike recipe??

Get yourself pickled and pitch the pike in the dumpster.

that's illegal, or were you being sarcastic?

free thinker = no thinker

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deep fried with shore lunch

free thinker = no thinker

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Meelosh Said:

espringers Said:

odocoileus Said:

Meelosh Said:
Odo, "canning" it turned out great. Still have some down in the pantry that is keeping fine. Haven't considerd those other things, but I may try a few jalepeno slices in my next batch.

Nice! I have a batch in the "brine" process. I think I am going to add some hot peppers as well.

if you are gonna toss peppers of any kind into a batch of pickled fish, you should be sure to use previously canned peppers.  fresh peppers are actually prone to some kind of bacteria and i don't believe regular brining and/or canning kills it effectively.  i think they are supposed to be pressure cooked.  having said that, i've canned peppers without pressure cooking them before without getting sick.  but, i kept them in the fridge and not in the cupboard.  either way.... purdy sure i've read peppers should be pressure cooked... which i suppose is how a guy "cans" any meat.  but, just pointing that out for those of you who are thinking bout tossing them in w/ some pickled fish.

Good to know. I'll have to research that some more.

Yes, good to know.

I keep all my stuff in the fridge. I do think the vinegar content puts the pickled pike (and the peppers along for the ride)  out of the low-acid food group though. The sugar and alcohol can't hurt either.

I think it's when people cook up a mess of peppers, try to "can them" on their own without lemon juice or vinegar (low-acid), is when this pepper stuff can kill you. There is a big difference between canning and pickling to be sure.

nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html

 

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espringers Said:

odocoileus Said:

Meelosh Said:
Odo, "canning" it turned out great. Still have some down in the pantry that is keeping fine. Haven't considerd those other things, but I may try a few jalepeno slices in my next batch.

Nice! I have a batch in the "brine" process. I think I am going to add some hot peppers as well.

if you are gonna toss peppers of any kind into a batch of pickled fish, you should be sure to use previously canned peppers.  fresh peppers are actually prone to some kind of bacteria and i don't believe regular brining and/or canning kills it effectively.  i think they are supposed to be pressure cooked.  having said that, i've canned peppers without pressure cooking them before without getting sick.  but, i kept them in the fridge and not in the cupboard.  either way.... purdy sure i've read peppers should be pressure cooked... which i suppose is how a guy "cans" any meat.  but, just pointing that out for those of you who are thinking bout tossing them in w/ some pickled fish.

Good to know! Apparently since peppers are a low acid food, they should be pressure canned to destroy any bacteria!! This goes for other vegetables as well!!

http://oces.okstate.edu/pottawatomie/family-and-consumer-sciences/peppers.pdf

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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 "Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.

Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.

Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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Remember that canning and pickling are two very different ways of processing foods. Easily confused, especially canning vs refrigerator pickling (the approach used in our region for pickled pike, etc.).

After a fair amount of research I have decided that the combination of
1 keeping the pickled fish in the fridge (botulism supposedly is not able to thrive at less than 50F)
2 eating it all in a few month's time
3 fairly high sugar
4 the acidity of the vinegar
all combine to give me the confidence to keep throwing in a sliced half pepper for flavor/heat/looks. Lots and lots of refrigerator pickle/pepper recipes on the net too. My grandma added a few sliced peppers for 40 years - never a problem.

But this is my approach - do what you folks feel safe/comfortable with! Please don't do it yourselves though... then post that your spouse tipped over due to my bad advice!

 

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Guy has it right... best to buy a canning book before going off anything a guy reads on the net. 

With the amount of vinegar and sugar in the pickling solution I wouldn't be opposed to adding them but that's just me.  The fact that this is a refridgerator method and not processed in a pressure canner or BWB would probably err me to use an already pickled variety.  I may recinde that statement but I don't have my canning book handy.

Many veggies are canned using BWB but they need to have some type of vinegar/lemon juice/pickling type solution to do it safely. 

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odocoileus Said:
One more question..... Have any of you made canned northern with vinegar, tomato soup,  ketchup, and oil, or something along those lines? I have heard good things about this, want to give it a try...

I've had snot rockets canned (not pickled) with ketchup, it's pretty good, but I don't have the recipe, was from a friends pantry.

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I have a recipe for that i will try to get it on here later for you.

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Mission Accomplished! Followed Big J's recipe and added a few garlic stuffed green olives, lemon slices, and canned roasted red pepper and jalapenos. mmmmm

Most of the fish pieces seemed nice and firm from soaking them in vinegar, but there were a few pieces that were pretty "raw" yet. How long do you wait to try the goodies, I want to be sure that the vinegar has ample time to "cook" the pike!!  

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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FrozenInTime Said:

odocoileus Said:
One more question..... Have any of you made canned northern with vinegar, tomato soup,  ketchup, and oil, or something along those lines? I have heard good things about this, want to give it a try...

I've had snot rockets canned (not pickled) with ketchup, it's pretty good, but I don't have the recipe, was from a friends pantry.


I did a trial run of what you described. I found a recipe, actually was posted on here several years ago.

I took chunks of pike roughly 1 inch by 1 inch, and placed them into mason jars (pint). Then added a tablespoon of ketchup, 2 tablspoons tomato soup, 1 TBSPcooking oil, 1 TBSP vinegar and a tsp of salt. Then I took a plastic knive and mixed the pike up to remove air bubbles. Put lids on and pressure canned at 10 pounds for 90 minutes. It turned out really good, resembles salmon! Definately will make again. Only made 4 jars, didnt want to over do it, in case it did not turn out good.


As you can see this jar is almost gone! Good stuff!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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I think the pickled fish taste best after sitting in the fridge for a month or so.  Pickled walleye chunks and cheeks are even better than the northern.  Pickled perch is what i wanna try next.

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Enslow Said:
I think the pickled fish taste best after sitting in the fridge for a month or so.  Pickled walleye chunks and cheeks are even better than the northern.  Pickled perch is what i wanna try next.

They are superb. My dad would take us three boys out in the mid 70s and we'd catch lots of 8-9 inchers and pickle them all.

Actually the best pickled fish there is in my opinion. NEVER a gnarly piece with gristle or skin, funk, etc. because they just clean up so much slicker than big bass/pike. Of course then you don't get them fried either - which is why they are rarely pickled!

 

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Enslow Said:
I think the pickled fish taste best after sitting in the fridge for a month or so.  Pickled walleye chunks and cheeks are even better than the northern.  Pickled perch is what i wanna try next.

Yep! 3 week minimum, >= 4 is best.

 

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Enslow Said:
I think the pickled fish taste best after sitting in the fridge for a month or so.  Pickled walleye chunks and cheeks are even better than the northern.  Pickled perch is what i wanna try next.

guywhofishes Said:
Yep! 3 week minimum, >= 4 is best.

 I have to stare at that deliciousness for 3 weeks before it becomes "prime"?? Ahhhh

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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Yes, it's worth the wait though.

 

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guywhofishes Said:
Yes, it's worth the wait though.

Ok Ok. I will tuck my tail between my legs and wait 3 weeks to open a jar. Just like a kid waiting to open a present on Christmas!!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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