Grandmas Pickerel Recipes
GRANDMA MA'S FRENCH PICKLES
Provided by Nancy Fuller
Time 2h20m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.
- Put the vinegar, 1 cup water, the sugar, mustard seeds and celery seeds in large pot. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.
- The pickles will keep, refrigerated, up to 2 weeks.
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA ARNDT'S PICKLES
These are the best pickles ever! Grandmas always make the best food! Warning...This recipe is very time-consuming...you'll see...
Provided by Mandy007
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 10h50m
Yield 40
Number Of Ingredients 13
Steps:
- Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
- The next day, drain the cucumbers, rinse well with water, and set aside.
- Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
- Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 99 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.8 g, Sodium 1323.4 mg, Sugar 22.1 g
THE PANFRIED PICKEREL THAT'S SO CANADIAN
By Patrick Hearn, as told to Devon ScoblePatrick Hearn and Kent Rumpel live in Saskatoon's Riversdale neighbourhood and co-own the Park Cafe and Diner, which has been credited with revitalizing the once-rundown area. One of their most popular weekend dishes is panfried pickerel, something Patrick remembers eating on fishing trips with his dad in northwestern Ontario. While it was Kent who tweaked and perfected the recipe for the diner's customers, the dish is still made in Patrick's grandmother's cast-iron pan.Between the ages of seven and 17, I lived in a small mining town in northwestern Ontario. My mum had taken a millwright maintenance course for mechanical at the mine; she was one of the first women in Canada to be a millwright maintenance mechanic - all while raising seven children! So my dad did all the cooking throughout the week, then on weekends, my mum would do all the baking and all the stuff for our lunches.My mum was pretty creative as a cook, often using cheaper cuts of meat to make stuff go farther. She has an English background, so we'd have pigs in a blanket, Swiss steak and steak-and-kidney pies. My dad was a pretty good cook, too, but he was more of a meatloaf and mushroom gravy or spaghetti and sauce kind of guy. He learned what he knew from his mother, my Grandma Hearn, who was also an excellent cook.My dad made panfried pickerel for us kids as a shore lunch when we were fishing. He'd heat up potatoes left over from last night's dinner and fry up a few eggs. He'd catch fresh pickerel from the lake, clean it lakeside, then panfry it with the eggs and potatoes for a delicious lunch.The fried pickerel recipe we use at the Park Cafe is actually Kent's. It's something we'd done one weekend that people really enjoyed. The fish is seasoned and floured on both sides, then panfried in my Grandma Hearn's cast-iron pan and served with eggs, hash browns and toast. This cast-iron frying pan is something we've used in countless ways my whole life. I've even turned it into a running joke over the years: "101 uses for Grandma's frying pan!" Through the week, the panfried pickerel isn't a big seller, but on Sundays, it just goes.Growing up, we ate meals accompanied by lots of gravies and sauces and pastas - comfort food, I would call it. And home-cooked comfort food is what the Park Cafe is about. It kept Grandma Hearn alive until 92, so hopefully by eating the way she did, I'm going to be around for a long time!Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
Provided by Great Canadian Cookbook Editors
Categories Canadian,dinner,fish,Great Canadian Cookbook,lunch,quick and easy,stovetop,Summer
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Lightly season fillet with salt and pepper.
- Cover a plate with flour; dredge each side of fillet to lightly coat.
- Melt clarified butter in cast-iron skillet over medium-high heat; panfry fillet for about 4 minutes or until golden brown.
- Flip and fry on other side until golden brown and fish flakes easily.
- Top with freshly squeezed lemon, or try it with hollandaise sauce. Serve for breakfast with eggs, hash browns and toast.
BAKED GARLIC LEMON PICKEREL RECIPE - (3.4/5)
Provided by johandi
Number Of Ingredients 7
Steps:
- 1.In small bowl, stir together oil, lemon juice, garlic, basil and onion. 2.Place fillets in shallow baking dish and sprinkle with salt and pepper. Spread oil and lemon mixture over the fish. 3.Bake fish in 450°F oven for about 10 minutes, or until fish is opaque.
GRANDMA'S SPICY SWEET PICKLES
Good old fashioned pickles from Grandma. This recipe is nearly 100 years old, passed from generation to generation. These are great pickles, and really very easy.
Provided by Donna M.
Categories Vegetable
Time P7DT15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Slice cucumbers about 1/8 inch thick.
- Pour salt over cucumbers.
- Pour enough boiling water over all to cover.
- Stir and let stand 8 hours or overnight.
- Drain and discard brine.
- In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
- Bring to a boil.
- Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
- Pour boiling vinegar mixture over cucumbers.
- Cover and let stand.
- Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
- Do not reheat when sugar is added.
- At the end of the 5th day, pickles are done and may be stored in covered jar.
- Do not seal jars.
- Pickles will keep indefinitely and get better with age.
Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8
GREAT GRANDPA'S GARLIC PICKLES
These pickles have a really great kick to them! This is a recipe of my great grandpa's who is 96.
Provided by Jenni
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h5m
Yield 16
Number Of Ingredients 5
Steps:
- Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 26.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 364.7 mg, Sugar 25.3 g
GRANDMA HALL'S SWEET CUCUMBER PICKLES
Passed down to my grandmother from Aunt Alpha. These Pickles are the bomb. I can remember as a young child going to my grandmother's house and i just couldn't wait to get my hands on the jar of sweet pickles. They are like Lays Potato Chips! You can't eat just one. This recipe is very well worth the three days it takes to make them. A Special Thanks to my Aunt Kay and Mom for sharing this awesome family recipe with me. From my family to yours. Enjoy!
Provided by Chef Teer
Categories Vegetable
Time P3DT1h
Yield 8 pint jars, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1st day-.
- Slice cucumbers peeland de-seed and soak in 2 gallons of water with 1 cup lime.
- 2nd day-.
- Rinse cucumbers good and mix the sugar and other spices and rinsed cucumbers in vinegar mixture and soak for 12 hours. Cover rinsed cucumbers with ice while mixing vinegar mixture. Be sure to drain cucumbers well, before adding to liquid.
- 3rd day-.
- Drain vinegar off cucumbers and heat to boiling, then add cucumbers and cook 20 minutes. Pack in jars and seal while hot. Can use green food coloring if desired.
Nutrition Facts : Calories 2388, Fat 1.5, SaturatedFat 0.4, Sodium 26.2, Carbohydrate 597.1, Fiber 4.4, Sugar 579.9, Protein 5.5
GRANDMA'S PICKEREL RECIPE
"Succulent and delicate Northern Ontario Pickerel filets are baked in an un-salted cracker crumb/paprika coating that will leave your mouth watering for more! This popular Canadian Sport Fish has been part of my husband's family tradition for 60+ years!"
Provided by Gitano
Yield 2
Number Of Ingredients 7
Steps:
- Dissolve the salt into a large bowl of cold water, add the pickerel filets and soak for 1 hour.
- Drain water from bowl, remove filets and rinse. Add milk to the bowl along with the lemon juice and stir to mix well. Place filets back in the bowl with the milk and soak for another hour.
- While fish is soaking, crush cracker crumbs finely with a rolling pin on a sheet of waxed paper.
- Drain and rinse filets again and pat dry on paper towels.
- Gently coat filets (both sides) with the cracker crumbs.
- Place filets on a wire rack on top of a foil-wrapped cookie sheet.(Spray rack with Cooking Spray first)
- Sprinkle Paprika generously over the filets to cover completely the side facing up.
- Dot each filet with 1 tbsp. Olive Oil
- Bake in a 400 F oven for approximately 25 minutes or until fish is opaque (thicker filets will need a longer time to cook)
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