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Seafood: Can It Be Pickled Like Herring - I'll Find Out
Yep. I must be crazy. But here I am, thawing a 3 1/2 pound bag of mixed seafood, and I have my two cups of canning salt and my jug of white vinegar, just waiting to mix together and go into the refrigerator.
I think, how hard can it be to pickle this seafood. When you pickle fish, it sits in a brine of vinegar and salt for a week, then you make a sweet wine brine and it soaks in that for a couple days, then, the moment of truth, you put a piece in your mouth and attempt to eat it.
How bad can it be?
I have my gallon bucket sitting on the counter as we speak, and I'm just waiting for the seafood to thaw a little. It's thawing in cold water. The ice chunks are letting loose.
It will take 3 quarts of vinegar and 2 cups of salt just to get started. If I do this like pickled northern, it'll have to sit in the refrigerator in the garage for a week. Then, next weekend, I'll have to boil up some brine, add some wine and pour that on the seafood.
Then, I'll have to wait a few days, and, then - drum roll - the moment of truth.
Then you and I will both know the truth. Hopefully, I won't get sick.
The brine mix is fairly easy. It's a cup of sugar and a cup of vinegar per quart and then, a 1/2 cup of wine. Is that per quart? I'll have to look the recipe up.
I use Silver Satin or Thunderbird Wine on the pickled fish. It really ends up tasting as good as the pickled herring you buy in the grocery store in the wine sauce.
Am I Wasting My Time?
I will certainly find out, and I'll be sure to let you know too.
In the next few days, I'll be looking for other recipes for these things. I notice that other people cook their octopus for hours. I don't intend to do that.