1st stage of pickling is completed yesterday but I didn't have time to work the final stage into my day yesterday. I did stay up late last evening way past my bedtime. I got most of the onions sliced and 1 large batch of marinated brine cooked up. I let it set over nite to cool till the morning.

Rinsed the fish well and chilled them for a while. Layered the fish and onions well packed into the 3 gallon jugs. I filled the first 2 gallons with the cooled marination brine. I needed to make another small batch of brine to finish the 3rd gallon. I had about 1 pint of brine left over that I saved and put into the fridge.

I did 5 >1/2 gallon of pickled beet eggs just after the 1st fish batch was put away to pickle for 7 days. I put up 60 eggs with 1 qt. of garden canned beets from last fall. They are ready to eat now. I will wait until my final fish soak is ready after 4 > 5 days to have some of both.




Onions are ready.



Brine cooking with all the goodies. I found some Jacquins Amaretto in storage for many years and added a few ounces to the brine.



The pickled fish ready for the final rinse and cold/water ice bath.



The pickled fish with the onions and brine added ready for a few days aging.



Our pickled Beet/Eggs looking good.

What fish do you use.

Looks like some good eats..

Mac

This batch had brook, rainbow and brown trout.
Sockeye and Atlantic Salmon,
Walleye,
Yellow fin Tuna and
Louisiana Shrimp

Man that looks good!

Really looks good

Hey John, you bring down a mess of those perch fillets I see you catching, and I can make you some mighty fine eating in about 10 days.

You have to promise not to bottle it up for bait and sell it.

Looks really good Bob!

I'd try it!

Looking mighty fine Bob!

Zim

Makes for purdy pictures at least.

Bob - I just might bring the perch fillets someday. Pickled stuff does always look good!

I'm in the process of making a small batch of pickled fish right now. 5 days ago I thawed out almost a 1/2 gallon of small crappie fillets and put them in the fridge in a 1/2 gallon jar with about a cup of non-iodized salt and filled it with white vinegar and shook it really well once or twice a day for the 5 days. Today I drained and rinsed it well and it'll be soaking in an ice water bath for an hour or two, until my brine is cool, to get some more of the salt out. For the brine I used 2 1/2 C white sugar, 2 1/2 C white vinegar, 2 tablespoons of McCormick pickling spice and 3/4 C Gallo white zinfandel wine (the cheap stuff). Brought it to a simmer on the stove to get the sugar dissolved, then stuck it in the fridge to cool. Sliced up a bug sweet onion. Once the brine is cool I'll layer the fish and onion in the jar then pour the brine over it, and back in the fridge for 5 days, then it should be ready to eat. The brine really smells great, I hope it turns out wonderful.

1/2 gallon plus a bonus 3/4 pint...

Bob, I hate to inform you that those dont meet the Bidens specs for home food preservation. You will need to ship at least half of that to me for disposal. I am so sorry you didnt get the executive order from sniffy hair crack pipe Lying Joe. I think you have my address. I am so sorry this happened to you. Please ship soon to avoid any weirdo Jo penalties. Thank you

LOL