How to Make Pickled Maktaaq (Beluga)

How to Make Pickled Maktaaq (beluga skin and blubber). This is an Iñupiaq recipe that my mother passed down to me. My daughter is learning too, she is 2, she is my biggest helper!
Growing up I learned how to subsist and eat from the land. This was one of my favorites snacks growing up in Nome, Alaska.
6 cups cooked beluga Maktaaq
2 cups white vinegar
1 1/4 cup water
3/4 cup sugar
1 1/2 teaspoon salt
2 tablespoons pickling spice
Boil vinegar, water, sugar, salt, and spice for 10 minutes.
Put Maktaaq in canning jars and pour boiling liquid until covered. Seal and let sit for at least a day in the refrigerator. Eat and enjoy! Good for up to 6 months.

[@JS-sb1yx]

cutting through the blubber with the tool is so satisfying!

[@BillieJoScroggins]

Your daughter’s voice is so sweet!

[@aleagonzales7732]

This looks really delicious!

[@brendaslats6268]

Can you add salmon fish with your pickled recipe

[@annettepiscoya8519]

How long can you keep them in the refrigerator?

[@kunaqtahbone6010]

I still have a jar in the fridge. Lasts about 6-9 months.

[@kunaqtahbone6010]

Up to 8 monthd