Hi folks. I am new to the pickled fish thing. I know a lot of you are from more northern reaches where the pickled fish thing is more common. A friend gave me a sample of his pickled crappie and I really liked it. My first batch was good too and am now preparing my second batch (also using crappie). I could use some ideas of other things to add to it. Here's the recipe I followed just so ya know what I started with:
* Soak fish pieces in a cold place for 24 hrs in brine made of 1 c pickling salt to 6 cups water.
* Drain, then cover with white vinegar for 24 hrs in cold place.
* Drain. Pack jars with alternating layers of fish and onion slices. Cover with pickling sauce made of 1 c white sugar, 1 c white vinegar, 2 Tbsp mixed pickling spices-gently boiled/stirred for 5 min and allowed to cool. Let sit a couple weeks in fridge before eating.
* I have kept them for up to 8 mos. with no problem.
I am considering adding a few sliced jalapenos and/or whole garlic cloves. What would be other worthwhile things to add in with my fish? Cauliflower? Different peppers? Carots? More spice? Less spice?
How strongly does the flavor of things like jalapenos and garlic transmit to the fish?
* Soak fish pieces in a cold place for 24 hrs in brine made of 1 c pickling salt to 6 cups water.
* Drain, then cover with white vinegar for 24 hrs in cold place.
* Drain. Pack jars with alternating layers of fish and onion slices. Cover with pickling sauce made of 1 c white sugar, 1 c white vinegar, 2 Tbsp mixed pickling spices-gently boiled/stirred for 5 min and allowed to cool. Let sit a couple weeks in fridge before eating.
* I have kept them for up to 8 mos. with no problem.
I am considering adding a few sliced jalapenos and/or whole garlic cloves. What would be other worthwhile things to add in with my fish? Cauliflower? Different peppers? Carots? More spice? Less spice?
How strongly does the flavor of things like jalapenos and garlic transmit to the fish?
but to each there own...
