PICKLED NORTHERN PIKE
Pickling is a food preservation process that can be traced back as early as 2400 B.C. The word Pickle is derived from the Dutch word “pekel” which means “brine” and was used to preserve food for long trips, usually at sea. As a salty, sour vinegar-based dish, it’s definitely an acquired taste. Ok, enough of the history lesson. The fact is you either love pickled food or hate it, I don’t think there is any “in between”. Regardless if you are a fan of pickled food, I highly recommend trying this unique appetizer. Served cold with crackers is best.
Ingredients:
- 2 lbs Pike filets
- 2 Onions
- 2 Cup White distilled vinegar
- Half Cup Sugar
- 2 Tablespoon Kosher salt
- 3 Tablespoon Pickling spices
Cooking instructions:
- Cut pike fillets into small 1″ squares about 1/4″ thick (remove all bones).
- Mix vinegar, salt, sugar, and pickling spices in a pan and boil for 5 minutes.
- Slice the onions.
- Place the fish and onions in layers in a glass bowl. Layer of fish, then a layer of onion. Get the idea?
- Pour the liquid into the bowl of layered fish.
- Place a glass plate over the top to keep the ingredients submerged.
- Let sit until room temperature.
- Refrigerate over night.
- Serve cold with crackers. Dig in!
