~ 1 gallon water (Salted enough to float raw egg in the shell)
~ 1 gallon white vinegar
~ 3 quarts of skinned bluegill or crappie fillets cut in bite-sized pieces
~ sliced onions
~ 4 cups white vinegar
~ 3 cups sugar
~ 1/4 cup pickling spice
~1 cup sweet white wine
Soak fish in salted water for 48 hours in the refrigerator. Drain.
Cover fish with white vinegar for 48 hours. Drain.
Boil 4 cups white vinegar, 3 cups sugar, and 1/4 cup pickling spice for 5 minutes. Cool. Add 1 cup sweet white wine.
Alternate layers of fish and sliced onions. Cover with syrup.
Let fish stand covered in refrigerator for 3 weeks so the brine can penetrate the fish.
Note: An earthen crock is the recommended container.