Name: Pickled Squirrel
Cuisine: American
Ingredients: 6-8 whole squirrels, cooked and cooled; 2 cups white vinegar; 1 cup water; 1/2 cup sugar; 2 tbsp kosher salt; 2 bay leaves; 1 tbsp black peppercorns; 1 tbsp coriander seeds; 4 cloves garlic, smashed; 2 onions, sliced; *Traditional Pickling Method**; 1. **Brine Preparation**:; - Combine vinegar, water, sugar, salt; - **Balance**: Sweet-sour-salty harmony; - **Spice addition**: Aromatics for complexity; 2. **Squirrel Preparation**:; - Cook squirrels until just done; - **Texture**: Don't overcook for pickling; - **Cooling**: Must be completely cool before brining; 3. **Pickling Process**:; - Pack squirrels and onions in clean jars; - **Hot brine**: Pour over squirrels while hot; - **Coverage**: Liquid must cover completely; 4. **Aging Development**:; - Cool to room temperature before refrigerating; - **Time**: Minimum 24 hours, best after 2-3 days; - **Flavor**: Develops complexity over time; *Service**: Sliced thin with crackers and mustard; *Storage**: Keeps refrigerated 2-3 weeks; ##

Brine Preparation:
- Combine vinegar, water, sugar, salt
- Balance: Sweet-sour-salty harmony
- Spice addition: Aromatics for complexity
Squirrel Preparation:
- Cook squirrels until just done
- Texture: Don't overcook for pickling
- Cooling: Must be completely cool before brining
Pickling Process:
- Pack squirrels and onions in clean jars
- Hot brine: Pour over squirrels while hot
- Coverage: Liquid must cover completely
Aging Development:
- Cool to room temperature before refrigerating
- Time: Minimum 24 hours, best after 2-3 days
- Flavor: Develops complexity over time

Service: Sliced thin with crackers and mustard

Pickled Squirrel

1Setup & Prepare

2Ingredients

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3Cooking Instructions

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