Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Jun 11, 2014
Recipe: Note! If you are using Northern Pike make sure you freeze it below zero for 7 days first. They can have a parasite in their flesh but freezing kills everything! (I still love Northern Pike the most!)
Use 8 cups vinegar and 6 cups sugar if you want to back the sweetness down a bit. Some folks go down only 5 cups sugar but I like it good and sweet! Then the onions taste fantastic!
Cut up 1/2 gallon fish into 1 inch cubes In a one gallon jar put a layer of fish and salt. (canning salt) use a total of 1 and 1/3 cups of salt and then cover with white vinegar.
Put it in the frig for 5 days shaking once every day. After 5 days rinse of all the salt and vinegar.
Put the fish in fresh water and ice cubes for 1 hour. In a pot put 8 cups of white vinegar, 5 to 7 cups of sugar, and 1/3 cup pickling spice, and 1/4 cup white zinfandel wine.
Bring to a boil and simmer for 3 to 5 minutes then cool until cold. Put your fish in the gallon jar layered with sweet onions and pour the cooled mixture over the fish and put it in the frig for at least 3 to 5 days before eating.
It lasts..... not very long! About 6 weeks to 2 months easy!
We hope you subscribe to "Cooking with Shotgun Red"
We always thought that when folks subscribed to our channel that they automatically got notified when we posted a new video…
They only send out a notice about new videos from time to time.
If you want to be notified when we post a new recipe it's easy! Once you subscribe to our channel look next to the checkmark where you subscribed, you will see a bell or a star.... Click on that bell and a box will open up that says:
“Send me all notifications for this channel”
If you check that box, then hit "save" you will you be notified when we post a new video. P.S. You can un-check it at any time as well.
Hope this was helpful!
Thanks again for watching! Steve / Sheila / Shotgun Red