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Pickled Bluegills January 30, 2011

Filed under: Image that — celebrationgoddess @ 12:10 pm

SUNDAY’s Sampler Platter – (imagine that).

Anyone ever tried it ? I just did last night. I don’t really like herring so I was was turning my nose up on this one. But ooo la la it tasted so fresh, non-fishy and lemony It was hard to get the nerve to take the first bite but it was darn good. Plus it looks very purty in the jars.

Pickled Bluefill Recipe
(Recipe can be cut into half)

4 lbs. fish fillets
1 c. salt
4 c. water
4 c. white vinegar
1 c. white sugar
1/2 c. brown sugar
5 tbsp. pickling spice
1 med. onion, sliced thinly
1 lemon sliced

All the fish should be filleted and frozen for three days in order to insure parasites are killed. Thaw and cut large fillets into 1/2-in. strips.

In a large stainless-steel crockery or plastic container, mix salt, water and add the fish. Store in a refrigerater for at least two days (longer wouldn’t hurt). Drain, then cover the fish with white vinegar for another day in refrigerater.

For the brine, combine in a saucepan two cups of white vinegar, sugar and pickling spice. Bring to a boil. Place in refrigerater until cool. Alternate layers fo fish and onion slices in quart jar, pour brine over the fish, cover and refrigerate for two weeks.

Put it on crackers and crack open a beer. Delish!

Laugh, learn and liven up your taste buds!



5 Responses to “Pickled Bluegills”

  1. Beth – You definitely have a much wider brushstroke when it comes to adventures in food than I do!

  2. I think the most adventuresome thing I’ve eaten is chicken feet. Yes I said feet! icky!

  3. bill cheatham Says:

    Beth, I think my Pickled Bluegill recipe is better…your recipe is close

  4. bill cheatham Says:

    Bill’s Pickled Bluegill Recipe 2010
    1.Cut up raw fish into bite sized pieces. Put them into a container with a lid. Add water 2 cups at a time until the fish are covered. (Keep track of how much water is used for later in the recipe) Add 1 cup canning salt for every 2 cups of water added. Refrigerate fish in salt water for 48 hours.
    2.Rinse fish cleaning off all of the salt. Rinse out container and lid. Put them back into cleaned container and cover fish with straight white vinegar. Refrigerate them for 48 hours. They will usually start to stick together after the 1st day so I break them all apart so the vinegar can soak in better.
    3. Making the Brine: 2 cups white vinegar, 1 ½ cups sugar, 4 bay leafs, 1 tsp whole black pepper, 2 tsp yellow mustard seed, and 1 tsp whole all spice. Mix together in a pot and bring to boil for 5 minutes. Let mixture cool, approx. 45 min. When I make the brine, I usually go by the amounts in step 1. You have to multiply brine recipe according to how much water used in step 1. (ie…2 cups water 1 times brine, 4 cups water, 2 times brine, 6 cups water 3 times brine, etc…)
    4.Cut up some lemons and onions. Take fish out of refrigerator and strain only, don’t rinse. Layer fish, lemon, onions add cooled brine into jars. The fish will be ready to eat in about a week. The longer you wait the better they get. NOTE: They always have to be refrigerated.

    NOTE 1: I usually figure 7 bluegills per Quart size ball jar. 14 bluegills for 2 quart size ball jars.
    NOTE:2 I usually use freezer tape and mark container with how many fish, water, salt was added and the date & time I started step 1.
    NOTE 3: use as much lemon and onion as you want. It’s up to you. I usually use 1 large onion and 2 lemons for 2 quart size jars.
    Ingredients needed: sugar, white vinegar, whole all spice, whole black pepper, whole yellow mustard seed, canning salt (or kosher salt), bay leafs, lemon and onion. Quart size ball jars or pint size jars.

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