Homemade pickled pike with onions

Russian cuisine

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Description Products Steps

Despite its wide habitat, the predator pike is not as popular in our country as, for example, in Jewish or European cuisines. In Russia, cutlets are most often prepared from minced pike. In addition, the fish can be baked or stewed, and the most interesting way would be to marinate the pike, for example, in vinegar along with onions. Fish marinated in this way will turn out much tastier than store-bought snacks. Ready fish can be eaten with a side dish or as a filling for a sandwich.

1. Calories
   90,57 kcal
2. Protein
   13,11 gram
3. Fat
   3,57 gram
4. Carbohydrates
   1,45 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Pike

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   1 piece = 800 g
2. Vinegar essence

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   0.5 tsp. = 2.5 g
3. Onions

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   1 piece = 80 g
4. Water

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   1 glass = 200 g
5. Sugar

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   1 tsp. = 8 g
6. Salt

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   1 tsp. = 7 g
7. Black pepper peas

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   to taste
8. Coriander

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   to taste
9. Bay leaf

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   to taste
10. Vegetable oil

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    2 tbsp. l. = 34 g

Steps:

1. 
   Clean the pike, wash and gut it, separate the head, tail, fins, remove the bones as much as possible. Cut the fish into equal small pieces. Peel the onion and cut into rings.
2. 
   Pour water into a separate container, add sugar, salt and vinegar essence or table vinegar, mix. Take a medium-sized container or jar in which you will marinate the pike. Place fish and onions in the container one by one to make 2-3 layers.
3. 
   Pour vinegar marinade over fish and onions. Then add salt, bay leaf and spices to the container and close the lid tightly. Place the pike in the refrigerator to marinate for at least 12 hours. If you plan to store fish for a long time, add vegetable oil to the marinade.
4. 
   Serve the marinated fish cold. Place the pike in a bowl, garnish with finely chopped herbs on top and pour over vegetable oil.

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