Minnesota Pickled Pike
Ingredients
- Clean and wash fresh-caught pike, pickerel, walleye, or muskie.
- Cut into fillets, removing the backbone. Make the fillets into
- short lengths and dredge in fine salt, as much as will cling to
- the wet fillets. Pack in a crock, leaving about 12 hours. Rinse
- off the salt andd soak for half an hour in fresh water. Cook a
- mixtureof vinegar, water, sugar, garlic, and spices [see below]
- for 10 minutes; add the fish and cook 10 minutes more. Pack the
- cooked fish in mason jars that have been scalded, adding chopped
- onions and some spices, along with a lemon slice in each jar.
- Strain the vinegar mixture and bring sauce to a boil. Fill the
- jars and seal immediately.
Instructions
Make the vinegar-spice formula as follows: 1 1/2 pints water 1 1/2 pints vinegar 2 cups chopped onion 1 clove chopped garlic 1 tablespoon mustard seed 1 tablespoon allspice 1 tablespoon black pepper 1 teaspoon cloves 1 tablespoon bay leaves
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