Our Favorite Recipe
(submitted by: Judy Pearson - Cook, MN)

Pickling Brine (This recipe for 2 1/2 - 3 lbs of fillets)
  • 2 c cider vinegar
  • 1 1/2 c sugar
  • 2 c water
  • 1 c wine (I use chardonnay)
  • 2 heaping tablespoons pickling spice
  • 1 tablespoon peppercorns
  • 1 teaspoon celery seed
  • 2 bay leaves
Use any fish, frozen and thawed is just fine. Most bones
will dissolve in the process, large rib bones probably not.
We like salmon, halibut, northern pike. I skin the fillets,
trim off most of grey meat, and cut into 1-2" pieces. Layer
the pieces in a glass jar, cover each layer with pickling/canning
salt (3/4 cup to 1 gallon jar). Cover the salted fish with
white vinegar/water - 50/50 mix and refrigerate overnight.

Second day, rinse fish very well with cold water and drain.
Bring the pickling brine to a boil and then let it cool to
room temperature. In a glass jar, layer the rinsed fish
with sliced onions. Cover with the cooled brine. Cover the
jar and refrigerate - ready in 1-2 days. Keeps for 4 weeks
in refrigerator - if it lasts that long! Enjoy!

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12545 Willow River Rd Greaney, MN 55771
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