Quick and Easy Pickled Pike
2-3 lbs. of Pike fillets cut in 1/12 inch squares
2 cups water
2 cups vinegar
1 teaspoon olive oil
½ cup white wine
¼ cup white sugar
1 tablespoon salt
4 bay leaves
8 cloves garlic
1 large onion (sliced)
Jalapenos (as many as you can stand?)
3-4 quart jars
Mix the water, vinegar, olive oil, white wine, sugar, salt and peppercorns in large stockpot. On high heat bring to a simmer; turn down to med- low and cook for 15 minutes. Turn up heat and bring up to a boil. Add the fish and cook 3-5 minutes until the fish flakes easily.
For the Jalapeno:
Layer the bottom of the jar with fish first, then slices of onion, Jalapeno, and keep repeating process until you get to just below the top. Add a few sprigs of the fresh dill.
For the Garlic:
Layer the bottom of the jar with fish first, then onion, garlic, one bay leaf, repeat with onion and garlic. Add the sprigs of fresh dill. *I put only one bay leaf in each jar.
Pour the liquid from the stock pot into the jars all the way to the top. Seal the jars and let completely cool. Place in the refrigerator for 24 hours to 48 hours.
With this recipe, as with any, you can add anything that you like to it…make it as spicy as you want!! Enjoy!