Manitoba Pickled Pike
Pike cured in salt brine then packed in spiced vinegar with onions.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 110 kcal
Equipment
- •Glass jars
- •Non-reactive bowl
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 2 g
- carbs
- 6 g
- protein
- 14 g
- calories
- 110
Instructions
- 1
Dissolve the salt in the water and brine the fish pieces, refrigerated, for 24 hours.
- 2
Rinse thoroughly and soak in clean cold water for 2 hours, changing the water twice.
- 3
Cover the drained fish with 500 ml of the vinegar and refrigerate 24 hours more, then discard that vinegar.
- 4
Boil the remaining vinegar with the sugar, spice and bay, then cool completely.
- 5
Layer fish and onion rings in clean jars and cover with the cold spiced vinegar.
- 6
Refrigerate at least 5 days before eating; keep refrigerated at all times.
Chef's tips
This is a refrigerator pickle, not a shelf-stable canned product — it must stay cold from start to finish.
Ingredient substitutions
- pike → whitefish or herring
Storage
4 weeks refrigerated.
Common mistakes to avoid
- •Storing at room temperature
- •Skipping the freshwater soak, leaving it far too salty
Serving suggestions
Cooked Manitoba Pickled Pike?
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