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Old 06-02-2011, 01:23 PM
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Default Pickled Pike

One day into my first time ever pickling up some northern pike. Let ya guys know how it turned out.

Got the recipe from one of those family cookbook deals. Came from one of my great-grandpas daughters, so it has passed the test of being good enough for the oldtimers. Hopefully I don't mess it up.
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Old 06-02-2011, 05:28 PM
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you only wanna use pike cuaght in the winter,
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Old 06-02-2011, 06:26 PM
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you only wanna use pike cuaght in the winter,
Why?
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Old 06-02-2011, 10:57 PM
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not toatally sure why.just did a search and didn't find much besides the colder water is the key. my family that has been pickling pike for yrs claim they only use pike caught in the winter
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Old 06-03-2011, 06:50 AM
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the old timer next to my cabin has a pike pickling recipe that everyone seems to love.....My Dad brings jar or two back for guys at the Bar....I don't eat that stuff....when I'm out fishing with said neighbor I have picked up from him that he only uses the smaller Northerners to pickle......I could ask him for the rest of the recipe if you like x.....
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Old 06-04-2011, 07:33 AM
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I suppose the meat is firmer....guess I will find out. Vinegar stage is done tonight and then it is time to mix it all in and jar it up tonight.
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Old 06-04-2011, 03:05 PM
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Pike out of warmer water have a tendency to taste "muddy" and the meat is often a yellowish tinge.
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Old 06-04-2011, 04:14 PM
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Pike out of warmer water have a tendency to taste "muddy" and the meat is often a yellowish tinge.
Will I really noticed the taste once it is pickled? I always thought pickled was a lot like smoked, it all kinda tastes the same. I'd say the surface temp was 60 when I caught these.
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