Rate this recipe!
| Servings |
quart
|
Ingredients
Pickling Solution
- 2 cups white vinegar may use 1/2 Riesling wine if desired
- 1 cup sugar
- 2 Tbsp pickling spice
Fish and Contents
- 3 lbs white fish such as northern, walleye, panfish, white bass, drum, or sheepshead
- 3/4 cup canning salt
- 1 gal white vinegar
- 1 cup white onions sliced (optional)
- 1 cup bell or banana peppers sliced (optional)
- 1 jalapeño pepper sliced (optional)
Ingredients
Pickling Solution
Fish and Contents
|
Rate this recipe!
|
Instructions
Pickling Solution
- Bring vinegar, sugar, and pickling spice to a boil. Simmer 5 minutes; cool.
Fish and Contents
- Fillet fish and freeze for 48 hours to kill parasites.
- Thaw and cut into 1-inch square pieces.
- Place fish into large plastic, glass, or pottery container. (We use gallon glass jars.) Add canning salt and cover with white vinegar. Refrigerate for 5 days. Stir or shake the jar occasionally.
- After 5 days, remove fish from jar and rinse well in cold water. Let fish stand in fresh cold water for 30 minutes.
- Layer fish in jars alternately with sliced raw onions and peppers (optional). Cover with cool pickling solution; refrigerate.
- It should be ready in 4 or 5 days; keep refrigerated. Recipe makes 1 quart and should last about a month in the refrigerator.
Recipe Notes
Recipe courtesy of Debra Haile, Platteville, WI.
Share this Recipe
Powered by WP Ultimate Recipe