Best Easy Pickled Pike Recipe from Field & Stream
If you’re a fan of pickled fish, then you’re in for a treat with this easy and delicious pickled pike recipe from Field & Stream. Pickling fish is a great way to preserve its freshness while also infusing it with a tangy and flavorful punch. This recipe is perfect for pike caught during the fishing season and can be enjoyed as a snack, appetizer, or added to salads and sandwiches. Let’s dive in!
Ingredients:
– 2 pounds of pike fillets, skin removed
– 2 cups of white vinegar
– 1 cup of water
– 1/4 cup of sugar
– 2 tablespoons of kosher salt
– 1 bay leaf
– 1 teaspoon of mustard seeds
– 1 teaspoon of whole black peppercorns
– 1 teaspoon of dill seeds
– 1/2 teaspoon of red pepper flakes
– 2 cloves of garlic, crushed
– 1 small onion, thinly sliced
– Fresh dill sprigs for garnish (optional)
Instructions:
1. Rinse the pike fillets under cold water and pat them dry with paper towels. Cut the fillets into smaller, bite-sized pieces and set them aside.
2. In a medium-sized saucepan, combine the white vinegar, water, sugar, kosher salt, bay leaf, mustard seeds, black peppercorns, dill seeds, red pepper flakes, garlic, and onion. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar and salt.
3. Once the mixture comes to a boil, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together.
4. Remove the saucepan from the heat and let the pickling liquid cool to room temperature.
5. Place the pike fillets in a glass or ceramic container with a tight-fitting lid. Pour the cooled pickling liquid over the fillets, making sure they are completely submerged.
6. Cover the container with the lid and refrigerate for at least 24 hours to allow the fish to pickle. For best results, let it pickle for 2-3 days.
7. After the pickling time has passed, remove the pickled pike from the refrigerator and drain off the excess liquid. Discard the bay leaf and any remaining spices.
8. Serve the pickled pike on a platter, garnished with fresh dill sprigs if desired. Enjoy!
Now, let’s move on to some commonly asked questions about pickled pike:
1. How long can pickled pike be stored?
Pickled pike can be stored in the refrigerator for up to 2 weeks. Make sure to keep it in a tightly sealed container to maintain its freshness.
2. Can I use other types of fish for this recipe?
Absolutely! While pike is traditionally used for pickling, you can experiment with other white fish like walleye, perch, or even trout.
3. Can I adjust the level of spiciness?
Yes, you can adjust the spiciness according to your taste. Increase or decrease the amount of red pepper flakes to achieve your desired level of heat.
4. Can I reuse the pickling liquid?
It’s not recommended to reuse the pickling liquid as it may contain bacteria from the fish. It’s best to prepare fresh pickling liquid each time.
5. Can I freeze pickled pike?
Pickled pike is not suitable for freezing as it may lose its texture and flavor. It’s best enjoyed fresh from the refrigerator.
6. Can I can pickled pike for long-term storage?
While pickling fish can be canned for long-term storage, it requires proper canning procedures to ensure safety. It’s recommended to follow an approved canning recipe.
7. Can I add other spices or herbs to the pickling liquid?
Absolutely! Feel free to experiment with other spices or herbs like thyme, rosemary, or even sliced jalapeños to add more flavor to your pickled pike.
So there you have it, an easy and delicious pickled pike recipe from Field & Stream. Enjoy the tangy and flavorful goodness of pickled fish with this simple recipe that’s perfect for any occasion. Happy pickling!