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Ingredients
Salt Brining and Vinegar Soak
- 2 cups fish cut into 1-inch pieces
- 3/4 cup canning salt
- 1 qt water
- white vinegar
Pickling Brine
- 1-1/2 cups sugar
- 1 cup sweet white wine or port wine
- 1 Tbsp pickling spices
- 1 small onion thinly sliced
Ingredients
Salt Brining and Vinegar Soak
Pickling Brine
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Rate this recipe!
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Instructions
Salt Brining and Vinegar Soak
- Combine salt and water to make brine. In a plastic or ceramic bowl, (NOT METAL) soak fish pieces in brine for 24 hours, covered, in the refrigerator.
- Drain salt brine and replace with white vinegar (enough to soak the fish). Soak in vinegar for 24 hours, covered, in the refrigerator.
- Make the pickle brine and cool it in the refrigerator the same day you soak fish in vinegar.
Pickling Brine
- In a pot on the stove, pour 2 cups white vinegar, sugar, pickling spices, and wine. Boil and cool this brine.
- In glass pint jars, layer fish and onions. Fill jars with pickling brine. Refrigerate. Edible in 1 week. Keeps for about 4–5 months refrigerated.
Recipe Notes
Cook's Notes: Any white flesh fish will do. I use the "Y" bone meat from pike. The pickling / brining process dissolves the bones so that part of the fish is not wasted. I've also used white bass, discarding the red flesh closest to the skin.
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