Pickled Fish

Ingredients

  • 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

Instructions

~ 1 gallon water (Salted enough to float raw egg in the shell)

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.

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