Pickled Sucker

2 qts. fish fillets (use black sucker, red horse or northern)

1 c. plain table salt

Cover with white vinegar. Allow to stand at room temperature for 5 to 6 days. Stir daily to break

apart any pieces sticking together.

After the required number of days, drain and rinse very well. Allow fish pieces to stand 30

minutes in fresh water, and then drain again.

Pack pieces in jar with onion slices.

BRINE:

2 c. sugar

3 c. vinegar

1 c. water

Use a moderate amount of whole pickling spices, 2 to 3 tablespoons (use more if you desire a

highly spiced fish).

Put vinegar, water, sugar and spices in a saucepan and bring to a boil. Let this cool down. Pour

over fish and refrigerate. Ready in 24 to 48 hours. Fish may be made in double or triple batches.

A covered 5 quart pail may be used as the container.

Pickled Sucker

5/8 c. salt

Vinegar

1 c. sugar

1 c. vinegar

1/2 c. white wine

2 tbsp. pickling spice

2 or 3 tbsp. chopped onion

Fish (suckers)

Add 5/8 cup salt to 1 quart of fish pieces. Add vinegar to fill the jar and soak 5 days. Drain and

add fresh water for 2 hours. Drain and add 1 cup vinegar, 1 cup sugar and 1/2 cup white wine to

each quart of fish. Also add 2 or 3 tablespoons chopped onion. Let sit at least a week.

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Pickled Sucker

4 lg. sucker filets (cut into 2" cubes)

2 sliced onion

Sliced lemon

BRINE:

2 c. water

1 c. vinegar

3/4 c. sugar

1 tbsp. pickling spice

3 jiggers dry vermouth

Soak filets in salt water for 24 hours. (Add enough salt to water, so an egg will float just off the

bottom of the pan.) Rinse several times with clear water and then soak in white vinegar for 24

hours. Add water, vinegar, sugar and spices to a saucepan and bring to boil. Let cool; add

vermouth.

Pack fish in jar in layers of fish, sliced onion and sliced lemon. Pour brine over fish and

refrigerate. Ready in about 5 days.

Pickled Sucker

Fillet and cut into 1/4 inch wide by 2 inch strips

Brine with vinegar and kosher salt for 5 days

Add salt to vinegar until it no longer dissolves

Add 1 Tbs of picking spice to the bottom of 1 quart jar. Layer fish and sliced onion . In a

separate bowl 1 bottle of the cheapest white wine available. add 1/2 to 1 cup of sugar(how sweet

you want it) .

Fill quart jars until full .

Make as much or little as you need. Let set for at least 3 weeks Refrigerated.

Tasty

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