This entry was posted on Sunday, August 26th, 2007 at 4:58 am and is filed under Pike. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 4 onions, sliced
- 6 slices pike
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- 2 cups water
- ½ cup white vinegar
- 1 ½ tablespoons sugar
- 2 teaspoons pickling spice
- 2 bay leaves
Combine 2 sliced onions, the pike, salt, pepper and water in a sauce pan. Bring to a boil and cook over low heat 25 minutes.
Carefully remove the fish and place in a bowl or jar alternating in layers with the remaining 2 sliced onions.
Mix the vinegar, sugar, pickling spice, and bay leaves with the fish stock. Bring to a boil and pour over the fish. Cover and let pickle in the fridge for 2 days before serving. Serves 6 and will keep for two weeks.