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Ingredients
Fish
- Sucker fish filleted and cut into small pieces
- salt
- cider vinegar
- water
- 1–2 sliced onions
Pickling / Canning Solution
- 1 qt distilled white vinegar
- 3 cups sugar
- 1/2 box or 5/8 oz pickling spice
Ingredients
Fish
Pickling / Canning Solution
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Instructions
- Place cut fish pieces in a large crock. Add 2/3 cup of salt per each quart of fish. *(See notes.)
- Cover fish with cider vinegar. Let stand for 4–6 days at 40 degrees.
- Rinse fish and let stand in cold water for 30 minutes.
- Pack loosely in jars, adding onion slices over each layer of fish. Cover with cold pickling solution.
- Seal jars and let stand for one week before using. For a cream sauce, use sour cream and thin with a little water or juice from pickled fish.
Recipe Notes
*Note: Fillet, cut, and complete first pickling step as soon as possible after catching the fish, so the meat stays firm.
Recipe courtesy of Nancy Briggs, Monticello, WI.
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