Pickled Northern likely refers to pickled northern pike, a type of freshwater fish. Pickling fish is a traditional method of preserving them and enhancing their flavor. Here’s a simple recipe for pickled northern pike:
Ingredients:
- 2-3 pounds of northern pike fillets, skinned and deboned
- 1 cup white vinegar
- 1 cup water
- 1/4 cup pickling salt
- 1/4 cup sugar
- 1 tablespoon mustard seeds
- 1 tablespoon whole black peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon dill seeds
- 3-4 cloves of garlic, peeled and sliced
- 1 medium-sized red onion, thinly sliced
- Fresh dill sprigs (optional)
Instructions:
- Prepare the Fish:
- Ensure the northern pike fillets are skinned, deboned, and cut into bite-sized pieces.
- Brine:
- In a saucepan, combine the white vinegar, water, pickling salt, and sugar.
- Bring the mixture to a boil, stirring to dissolve the salt and sugar.
- Remove the brine from heat and let it cool to room temperature.
- Spices:
- In a small dry skillet, toast the mustard seeds, black peppercorns, coriander seeds, and dill seeds over medium heat until fragrant. This should take about 2-3 minutes. Stir frequently to avoid burning.
- Add the toasted spices to the cooled brine.
- Assembly:
- Layer the pike fillets, garlic slices, red onion slices, and optional dill sprigs in a clean, sterilized glass jar.
- Pour the Brine:
- Pour the cooled brine over the fish, ensuring that the fish is fully submerged.
- Seal and Refrigerate:
- Seal the jar tightly and refrigerate for at least 24-48 hours to allow the flavors to meld.
- Serve:
- Once pickled to your liking, serve the pickled northern pike on crackers, bread, or as a side dish.
- Storage:
- Store any leftovers in the refrigerator for up to a week. The flavors will continue to develop over time.
Adjust the seasonings according to your taste preferences. Feel free to experiment with additional herbs and spices to customize the pickling brine to your liking. Enjoy your homemade pickled northern pike!
