I make and pickle our fish in glass and plastic containers both. I have both on hand. The glass are obviously more fragile and you have to be very careful handling them. I bought the new plastic gallon and 1/2 gal square containers at Walmart this last time for these batches. Those 1/2 gal. size are what I made and gave to friends and buddies. Figured it would be safer for them.
I have lots of canning glass jars in pints and quarts. I fill and give them out to those that may not eat them up fast or aren't real sure if they will like them. I think they will hold a long time in glass.
I go by the fridge several times a day for a fast snack of fish and onions. Lots of in an out with that large jug so I like the plastic better.
Those new square containers have a better grip to hold and less chance of accidents. They also allow better space economy due to their configuration.
Never had an issue with dropping one yet but we all know things happen in our daily routines without intention. I try to hold my fish for a couple weeks so I can really enjoy them.
If you get greedy you can do some damage in a few days if several folks are getting into them.
Yamacat, these fish and onions are very easy on the stomach and very tasty. Non acidic for the most part as I am prone to some acid refux with some foods and sauces. I couldn't eat many if I got that reaction. They are actually sweet and very mild.
They also give you a long after taste which I like about this new brine that I put together. Kind of like a good cologne that holds well on your body.
I use a basic pickle soak of 1-1/3 or so cups of pickle salt to each batch. I layer the salt over the layers of fish at first.
Then cover what ever volume of fish cubes I have in the container with a couple inches of vinegar to give enough volume for a good soaking.
I shake my jugs several times a day. Some of the recipes say only to shake once a day. I feel I get better contact and penetration of the pickle into the fish by more frequent shaking.
It also allows the salt and vinegar to blend and dissolve better. I use some of the same mixing techniques in our lure forumuation work. Seems to do a much more thorough job.
I pickle for 6-8 days. 6-7 days being the average soaking time. The fish is firmed up very nicely, in fact it is some what rubbery texture. Just like you want it.
After your pickle period >
I rinse and gently wash the fish and shrimp very well to remove all the other brine and salt residue.
Soak them in a large bowl or basin of ice/water for a couple hours.
Then rinse them again with clean water. I let the fish drain well in a large colander. I flip the fish around and shake them vigorously to help them to drain well.
During the chilling process I am putting the final brine together.
I mix 5 cups of white vinegar.
6 cups of sugar. I have used pure can sugar and white processed sugar. Adding some honey changes things up for a little different flavor in the fish. I like all the flavors personally.
I use about 1/4 to 1/3 volume of a 1.5 oz Pickling spice bottle per each fish batch. The more spice you use the more flavor it will add to your end batch.
I like the McComick Pickling Spice the best, however, I am sure you can use whatever pickling spice brand is available in your local markets.
I like to add 1-1/2 cups of red wine and 1/2 cup of Raspberry Vinegarette Marinade.
This is all blended and cooked on the stove. Bring to a boil and simmer on low for 5-7 mins or so. Let cool to room temperature.
Now you are ready to fill and layer your jars with your fish and onions.
Once you have filled your jars(s) with your onions and fish pour your cooled stove cooked brine over your fish and onions. Fill to cover all the contents to within 1" of the top of your jar.
Once you have secured the lid (make sure you have a good fitting lid) or double fold a piece of Saran wrap large enough to cover the mouth of your jar. Screw your lid on tightly.
Shake thorougly to mix all the brine and pickling spices very well. Put in the fridge to chill for 3-4 days, everything will be floating. Just let the jars sit now, don't shake during this final process.
The fish and onions will begin to settle and sink to the bottom in a few days. I do shake my jars some after I see the fish and onions have settled and are ready to eat.
When this happens it is time to start snacking. Some batches may cure a day or so faster. There are some environmental conditions and temperatures that can affect this curing time.
I hope some of you will find how to enjoy some of your outdoors resources in a different way like I have and others. It may pleasantly surprise you how good pickled fish can be.
This fish does not taste like you think it would, it tastes much better. I am off to the fridge to snack once again.............
Any fish, fresh water or salt water fish or shrimp will work.