I preffer dill and a bit of garlic. This is a classic sweet recipe, which is good for Xmas. I also like it in cream sauce, like the Scandinavians eat it.
@@stevenratte2834 It's just as easy as adding sour cream. For every pound of fish, you use 1 cup sour cream, 2 cups rice or cider vinegar, 1 Tbs Kosher salt, 1 medium onion sliced on a mandolin very thin, 2 bay leaves, 4 cloves of garlic, 1 Tbs crushed black pepper corns, 1 Tbs mustard seeds, a branch of dill, and some sugar to taste. I prefer brown sugar, but it colors the product beige. Other people don't even put sugar in at all. I use 1/2 a cup to 1 lbs pike. I'm not a sweet pickle fan so you may want more sweet in yours. I found this in Denmark and they only use dense rye brown bread, Rugbrød, to serve with it.
@@stevenratte2834 You can also do it in Swedish style which uses beets and yogurt instead of sour cream. This is VERY red/purple. It's served on Swedish brown bread which isn't nearly as dense as the Danish Rugbrød. It's lighter and you use about 1.5 to 2 cups of yogurt and 1/2 of a beet.
We used to fish in northern Wisconsin every year and my dad would pickle the northern that we caught while ice fishing. There was no size limit where we fished. It wasn't bad
Here is the one I use. Pickled Fish Recipe: 4 C Water 1 C Canning Salt Clean and cut fish into small piece Soak for 48 Hrs Drain and Wash Put in white vinegar to cover soak 24 hrs Drain and layer with onion in the jars Brine: 2 C White Vinegar 2 C Sugar 2 teas Mustard Seed 1 teas whole Allspice 4 Bay Leaves 1 teas whole Cloves Bring to boil Cool Add white wine (use Manischewitz Cream White Concord) Pour over fish Refrigerate for 3 weeks. Have fun and Let me know if you have any questions. Whole peppercorns.
Assume every freshwater fish you catch in North America has European tapeworm. Any fish should be thoroughly cooked to kill any larvae. Brining does NOT kill the larvae. Freeze your pike for at least 72 hours at or below 0° Fahrenheit. Thaw and then proceed with this awesome pickled pike recipe.
I’m pretty sure you’re brainwashed about having to freeze 😂 This guy is like royalty to our community he’s a LINDNER . I seriously doubt he would “just forget “ something like that if it is actually so important as you say it is 😂😂😂 Can I get a hell yeah for Mr Lindner
Thank you for sharing this. I’ve always wanted to try pickling pike. Will definitely try this winter!
I preffer dill and a bit of garlic. This is a classic sweet recipe, which is good for Xmas. I also like it in cream sauce, like the Scandinavians eat it.
How do you make that? Please?
@@stevenratte2834 It's just as easy as adding sour cream. For every pound of fish, you use 1 cup sour cream, 2 cups rice or cider vinegar, 1 Tbs Kosher salt, 1 medium onion sliced on a mandolin very thin, 2 bay leaves, 4 cloves of garlic, 1 Tbs crushed black pepper corns, 1 Tbs mustard seeds, a branch of dill, and some sugar to taste. I prefer brown sugar, but it colors the product beige. Other people don't even put sugar in at all. I use 1/2 a cup to 1 lbs pike. I'm not a sweet pickle fan so you may want more sweet in yours. I found this in Denmark and they only use dense rye brown bread, Rugbrød, to serve with it.
@someguy-k2h Thank you so much. Love that style bread, too.
@@stevenratte2834 You can also do it in Swedish style which uses beets and yogurt instead of sour cream. This is VERY red/purple. It's served on Swedish brown bread which isn't nearly as dense as the Danish Rugbrød. It's lighter and you use about 1.5 to 2 cups of yogurt and 1/2 of a beet.
We used to fish in northern Wisconsin every year and my dad would pickle the northern that we caught while ice fishing. There was no size limit where we fished. It wasn't bad
Here is the one I use.
Pickled Fish Recipe:
4 C Water
1 C Canning Salt
Clean and cut fish into small piece
Soak for 48 Hrs
Drain and Wash
Put in white vinegar to cover soak 24 hrs
Drain and layer with onion in the jars
Brine:
2 C White Vinegar
2 C Sugar
2 teas Mustard Seed
1 teas whole Allspice
4 Bay Leaves
1 teas whole Cloves
Bring to boil
Cool
Add white wine (use Manischewitz Cream White Concord)
Pour over fish
Refrigerate for 3 weeks.
Have fun and Let me know if you have any questions.
Whole peppercorns.
We use musky 🙂
How long will it last in the fridge?
It is recommended you freeze the fillets for at least 72 hours before you pickle fish. I sometimes forget that step, but it is highly recommended
Assume every freshwater fish you catch in North America has European tapeworm. Any fish should be thoroughly cooked to kill any larvae. Brining does NOT kill the larvae. Freeze your pike for at least 72 hours at or below 0° Fahrenheit. Thaw and then proceed with this awesome pickled pike recipe.
I’m pretty sure you’re brainwashed about having to freeze 😂 This guy is like royalty to our community he’s a LINDNER .
I seriously doubt he would “just forget “ something like that if it is actually so important as you say it is 😂😂😂
Can I get a hell yeah for Mr Lindner