Pickled Suckers
Pickling / Canning Solution
  1. Place cut fish pieces in a large crock. Add 2/3 cup of salt per each quart of fish. *(See notes.)
  2. Cover fish with cider vinegar. Let stand for 4–6 days at 40 degrees.
  3. Rinse fish and let stand in cold water for 30 minutes.
  4. Pack loosely in jars, adding onion slices over each layer of fish. Cover with cold pickling solution.
  5. 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.