A woman I used to work with would often bring in pickled garlic cloves. They were great! You had to be careful about eating too many, though.
But you feared no vampires afterwards…..
SF
Malt vinegar on deep fried, beer battered fish (cod) ---> yum!Malt vinegar and then dipped in mayo, I hope.
It reminds me a little of lomi salmon, which is a Hawaii staple…it starts with salted salmon, which is then rinsed off, cut into small cubes and tossed with chopped tomato, onion and green onion. Hawaiians crewing whaling ships back in the day brought back salted salmon to the islands…I make pickled coho every year. Super easy and a great way to preserve the harvest. Tastes great too!
View attachment 111264
Filet, pin bone out and portion into pieces that will comfortably fit into glass or plastic container.
View attachment 111265
Coat generously with non-iodized salt. Don’t skimp on the salt! You can keep fish packed in salt like this for over a year in the fridge, I’ve done so and no issues. I let mine go for at least a few months before finishing the pickling process.
View attachment 111266
Once the fish is thoroughly preserved in salt take it out and rinse well. Then slice thinly and start the refreshing process. This involves soaking the cut pieces in fresh cold water. I usually do several changes of water and soak for around 6 hours or so. You are removing salt during this process and you should taste along the way. You should err on the side of too salty vs not salty enough as your brine will not contain salt.
View attachment 111268
Once your fish is refreshed to your liking set aside and prepare the rest of the ingredients. I generally stick with onions, fresh dill and a hot chili or two. Dried fish peppers seemed like the appropriate choice last year.
View attachment 111267
To make the brine combine two parts vinegar (I like apple cider vinegar) to one part sugar. You can add pickling spices as well. I like allspice, coriander and black peppercorns. Bring to a simmer and cool completely once sugar is dissolved. Layer fish pieces with onions into glass or plastic container and cover with the cold brine. Keep under refrigeration and let sit for at least a week before eating.
View attachment 111269
I’ve been enjoying this lately. Must be because it has vinegar in it.
Pickled baby corn is also very good.
SF
View attachment 111311
Have you tried the Cowboy Caviar?
Beans…Have you tried the Cowboy Caviar?
Thanks for the tip. Got to get over there..Hans' Deli in Burien (just around the corner from my office) makes their own pickled herring. It's the real deal.
I would love this, BUT the sugar would send my glucose blood level off the charts while I watch it rise. I am wearing a Libre 3. Thanks for recipe!! BTW, Newport, Oregon has a herring run in February that you can jig for.I make pickled coho every year. Super easy and a great way to preserve the harvest. Tastes great too!
View attachment 111264
Filet, pin bone out and portion into pieces that will comfortably fit into glass or plastic container.
View attachment 111265
Coat generously with non-iodized salt. Don’t skimp on the salt! You can keep fish packed in salt like this for over a year in the fridge, I’ve done so and no issues. I let mine go for at least a few months before finishing the pickling process.
View attachment 111266
Once the fish is thoroughly preserved in salt take it out and rinse well. Then slice thinly and start the refreshing process. This involves soaking the cut pieces in fresh cold water. I usually do several changes of water and soak for around 6 hours or so. You are removing salt during this process and you should taste along the way. You should err on the side of too salty vs not salty enough as your brine will not contain salt.
View attachment 111268
Once your fish is refreshed to your liking set aside and prepare the rest of the ingredients. I generally stick with onions, fresh dill and a hot chili or two. Dried fish peppers seemed like the appropriate choice last year.
View attachment 111267
To make the brine combine two parts vinegar (I like apple cider vinegar) to one part sugar. You can add pickling spices as well. I like allspice, coriander and black peppercorns. Bring to a simmer and cool completely once sugar is dissolved. Layer fish pieces with onions into glass or plastic container and cover with the cold brine. Keep under refrigeration and let sit for at least a week before eating.
View attachment 111269