Pickled Northern ( Imitation Herring)
"If you like Herring you will absolutely go crazy with this. It's reasonable, wonderful and you will never tell the difference. Will swear you are eating herring. Enjoy"
- Ready In:
- 48hrs 20mins
- Ingredients:
- 5
- Yields:
-
5 qts
- Serves:
- 12
ingredients
- 236.59 ml water
- 473.18 ml white vinegar
- 157.80 ml sugar
- 14.79 ml pickling spices
- muscatel (see below)
directions
- Use Northern filets and cut up into bit size pieces.
- Soak in salt water, add enough salt to float an egg, soak 24 hours.
- Wash with cold water, cover with white vinegar and soak 24 hours, drain put up in alternate layers of fish and sliced onions, in quart jars.
- Make a syrup as above.
- Boil the syrup 5 minutes.
- Cool syrup and add 1 cup Muscatel Wine.
- Pour over fish and let sit in refrigerator for 3-4 days.
Questions & Replies
-
For the Pickled Northern it says to make syrup as above question is do I add all the ingredients to make the syrup or do I save the pickling spice and added later
see 1 more questions
Reviews
-
This is the perfect recipe for those pesky northern pike that eat your bait but are too small to fillet. Cut the pieces like cutting up celery and use them. The white vinegar will dissolve the bones. -
Is this for a pound of fish?
RECIPE SUBMITTED BY
Grandma to a ton of kids and a step great grandma and still going strong. Love to cook, came to Wisconsin from Illinois 33 years ago and bought a resort and cooked 2 meals a day for about 20-40 people. Served American style. Loved it course I was younger then but sure did meet quite a few wonderful people and most were repeaters every year.
