Archive for the ‘Canning/Jaring/Pickling’ Category

Rick’s Pickled Northern

December 9, 2010

This guy has been pickling for a long time, and although you may think you don’t like pickled fish – you’d be surprised with this one!


5 lbs fish

3 cups water

5 T pickling spice

3 cups sugar

5 cups white vinegar

Boil for 1/2 hour, then let it cool.

Add 4 cups white chable, pack jars with vadalia onions, peppers to taste and also the fish.  refrigerate.

Instructions:  Soak the fish for 24 hours in a salt brine (with enough salt to float an egg).  Use a glass bowl/pan – no metal!  Drain the salt water and do not rinse the fish. Soak for 24 hours in the vinegar, mix twice and rinse well.  Begin pickling with the above ingredients!


Pickled Banana Peppers

December 9, 2010


2 cups Red Wine Vinegar

2 cups White Wine Vinegar

2 T Salt

2 T Sugar

1/2 T Coriander Seed

1/2 T Black Peppercorn

1/2 T Fennel Seed

1/2 T Mustard Seed

1/2 T Cumin Seed

20 or so Banana Peppers (you can pre-chop them if you’d like them to absorb more flavor)

Instructions: Boil ingredients and do the pickling thing!

Alternative Recipe:

3 cloves garlic (added after the boil)

1/2 qt vinegar (2 cups)

2/3 cups water

1/3 cup sugar

1/2 T dill seed

1/2 T dried mustard seed

1/4 T pickling salt