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I like having many different flavors available on my appetizer table at holiday time. Along with the green fermented pickles, pickled red apples, pickles yellow mustard, fresh vegetables and brightly colored dips have pickled fish. Sometimes it's the pickled herring, but locally I live in the lake fish are excellent when pickled. I used crappies, walleye, suckers, blue gill and fish, but I think the north is best.
The north has a pile of bones yy if eliminated, enough meat, is lost in the process. For pickling of the smallest bones are nothing to worry about. The vinegar softens and all the tiny bones. To the north of pickle in the first place, you have to catch the fish. I tell everyone who asks me which is the first step. No need for stripping them of scale because the skin becomes elastic. I fillet them, remove the bone and cut into 1-2-inch.
Then I place the pieces in a pot or a glass jar large. I each layer generously with salt, pickling salt, making sure each piece is salty. Do not pack tightly. When the jar is full pour in vinegar to cover fish. Place in the refrigerator for 1 week. Stir in the fish every day. After 1-week-empty jug, discard the vinegar solution and rinse the fish in water and sewer.
Measure 5 cups of sugar-and 5-cups of vinegar into the pot and simmer. Boil 5 minutes and let cool to room temperature. Then I cut the onion slices and alternate with fish in my jars. I add 1 to 2 tablespoons mixed-mixed in each liter bottle. Then measure 2 cups of the solution of vinegar and 1 cup dry white wine together making sure they are room temperature and pour mixture over fish and spices in the jars. Be sure to completely cover the fish.
Place lids of jars and refrigerate for 6 weeks to 2 months before eating. The longer they sit in the jars, the better they are. Delicious.
Everything I write about is from personal observation and life experiences. I love to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website http://www.pothaven.com was created because of my interest in quality cookware and cooking.
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