Pickled Pike
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
5 mins
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Brine Time
8 hrs
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Servings
10 people
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Calories
87 kcal
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Course
Main Course, Appetizer
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Cuisine
Scandinavian
Pickled Pike
Description
The Pickled Pike recipe involves first dissolving kosher salt in water to create a brine in which pike pieces are soaked overnight at refrigeration temperatures. A separate pickling liquid is prepared by boiling cider vinegar, sugar, water, and aromatic spices including mustard seed, allspice, black peppercorns, and bay leaves, to extract their flavors. Lemon peel and thinly sliced red onion are layered with the brined fish before pouring over the cooled vinegar-spice mixture in glass jars.
This process gives the pike a firm yet tender texture infused with sharp acidity and layered spice notes. The vinegar's brightness combined with the warm spice blend creates a preserved fish suitable for cold storage. The fish gains depth as it marinates longer, best after one to two weeks.
Pickled Pike is stored in the refrigerator and can keep safely for up to one month, or possibly six weeks if kept cold. It is traditionally served in thin slices, often as part of a cold appetizer or hors d'oeuvres platter. Monitoring smell guides freshness as it ages during storage.
The recipe advises caution to keep the brine cold before submerging fish and recommends patience to allow the flavors to fully develop before consuming.
Ingredients
- 1 cup kosher salt
- 5 cups water divided
- 1 pound pike cut into 1/2-inch pieces
- 2 cups cider vinegar or white wine vinegar
- 1/3 cup sugar
- 1 teaspoon mustard seed
- 2 teaspoons allspice whole
- 2 teaspoons black peppercorns
- 2 leaves bay leaf
- lemon peel sliced and white pith removed, of 1 lemon
- 1 red onion thinly sliced, medium
Instructions
- Heat 4 cups of water enough to dissolve salt. Let this brine cool to at least room temperature, preferably colder. When it is cold enough, submerge the pike pieces in the brine and refrigerate overnight. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.
- When the pike has brined, layer it in a glass jar with the sliced lemon peel, bay leaves and red onion. Pour over the cooled pickling liquid with all the spice and seal the jars. Wait at least a day before eating, and I find it best after about a week to 10 days. Store in the fridge for up to 1 month.
Notes
- Store your pickled fish in the coldest part of your refrigerator to maintain freshness for up to one month, or even six weeks.
- Use your sense of smell to check for freshness and discard if any off odors develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 22mg | 1% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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