Free: Contests & Raffles.
Quote from: NRA4LIFE on September 14, 2010, 11:44:41 AMPickled salmon (fillet and skin the fish first)- 4 pounds of herring, cut into bite-sized pieces- 7 cups water- 1 cup course salt- white vinegar- 2 ½ cups sugar- 1 cup dry White Wine- 1 large onion, thinly sliced- ¼ cup pickling spices- 1 gallon jarFill gallon jar with 7 cups water and 1 cup course salt, stir contents until dissolved.Add cut-up herring to jar and refrigerate for 48 hours.Drain and empty jar and rinse herring well.Return fish to empty jar and cover with white vinegar, refrigerate for 24 hours.Remove the fish from jar, but save the vinegar.Boil 4 cups of the vinegar for 2 minutes, remove from heat and add 2 ½ cups of sugar.Stir until dissolved and let cool.Add ¼ cup of pickling spices and 1 cup of White Wine.Layer fish in a jar, alternating with thin slices of onion.Completely cover with liquid.Let stand in refrigerator for 3 weeks.This is the way I make canned salmon. Soak in a salt brine for 15-20 minutes and then rinse and drain well. I then smoke them for only an hour or so with a good amount of smoke. Remove from smoker and the skin should peel right off. I then slice off as much of the brownish gray matter that was left from the skin side. Cut into chunks and pack into hot, sterilized jars leaving 1/2-3/4" headspace. Most should have enough oil/moisture in it so I don't add any liquid at this point (but some olive oil would be good I bet). I pressure can them (11 lbs, 90 minutes if I recall).NRA has a good one here
Pickled salmon (fillet and skin the fish first)- 4 pounds of herring, cut into bite-sized pieces- 7 cups water- 1 cup course salt- white vinegar- 2 ½ cups sugar- 1 cup dry White Wine- 1 large onion, thinly sliced- ¼ cup pickling spices- 1 gallon jarFill gallon jar with 7 cups water and 1 cup course salt, stir contents until dissolved.Add cut-up herring to jar and refrigerate for 48 hours.Drain and empty jar and rinse herring well.Return fish to empty jar and cover with white vinegar, refrigerate for 24 hours.Remove the fish from jar, but save the vinegar.Boil 4 cups of the vinegar for 2 minutes, remove from heat and add 2 ½ cups of sugar.Stir until dissolved and let cool.Add ¼ cup of pickling spices and 1 cup of White Wine.Layer fish in a jar, alternating with thin slices of onion.Completely cover with liquid.Let stand in refrigerator for 3 weeks.This is the way I make canned salmon. Soak in a salt brine for 15-20 minutes and then rinse and drain well. I then smoke them for only an hour or so with a good amount of smoke. Remove from smoker and the skin should peel right off. I then slice off as much of the brownish gray matter that was left from the skin side. Cut into chunks and pack into hot, sterilized jars leaving 1/2-3/4" headspace. Most should have enough oil/moisture in it so I don't add any liquid at this point (but some olive oil would be good I bet). I pressure can them (11 lbs, 90 minutes if I recall).
Does anyone know if other fish, like cod and such, will pickle too?
