Gourmet tasting appetizer or addition to that dinner relish tray. It will be the topic of conversation-trust me!
Time: 36 hrs • Prep Time: 15 min • Cook Time:
Serving Size: Depends on how your day on the lake went :)
Pickerel (with lots of fish stories attached)
1 1/2 pints water
1 1/2 pints apple cider vinegar
1 clove garlic, crushed
1/2 tablespoon mustard seed
1 tablespoon mixed pickling spices
1/4 teaspoon whole cloves
sweet (vidalia) onions
Skin, fillet, and de-bone pickerel. Cut into small strips. Dredge in Kosher salt. Pack into a glass crock, and let stand for 12 hours. Rinse off the salt and soak for one hour in fresh water. Place a layer of fish and a layer of sliced onions until all fish is used up. Make a vinegar-spice marinade with the remaining ingredients. Bring all ingredients to a boil and let cool. Pour cooled marinade over the fish and onions, and let stand in the refrigerator for 24 hours before serving.
This recipe can be used for almost any gamefish.
Another thought: Try draining 2 cups of the pickled fish and mixing it with plain sour cream or French onion chip dip or any other type of sour cream chip dip. Let stand in the refrigerator for an hour or so before serving.
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