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An idiot's guide to pickled pike (and the best tasting)
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<blockquote data-quote="MSA" data-source="post: 265" data-attributes="member: 193"><p>1. fill a 1 or 2 qt jar with raw pike chunks. (I recommend all of the red & dark meat be removed for better flavor)</p><p></p><p>2. add 2 tblspn of salt</p><p></p><p>3. add 2 tblspn sugar</p><p></p><p>4. cut up and add 1 onion</p><p></p><p>5. add 2 tblspn pickling spice ( I recommend putting it into one of those spice balls or bags so the bits and pieces don't stick to the fish)</p><p></p><p>6. fill jar with white vinegar and put the lid on.</p><p></p><p>7. put it in the fridge, shake jar twice a day for 5 days and its ready.</p></blockquote><p></p>
[QUOTE="MSA, post: 265, member: 193"] 1. fill a 1 or 2 qt jar with raw pike chunks. (I recommend all of the red & dark meat be removed for better flavor) 2. add 2 tblspn of salt 3. add 2 tblspn sugar 4. cut up and add 1 onion 5. add 2 tblspn pickling spice ( I recommend putting it into one of those spice balls or bags so the bits and pieces don't stick to the fish) 6. fill jar with white vinegar and put the lid on. 7. put it in the fridge, shake jar twice a day for 5 days and its ready. [/QUOTE]
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