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.
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.
5/8 c. salt
1 c. sugar
1 c. vinegar
1/2 c. white wine
2 tbsp. pickling spice
2 or 3 tbsp. chopped onion
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.
4 lg. sucker filets (cut into 2" cubes)
2 sliced onion
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
Pack fish in jar in layers of fish, sliced onion and sliced lemon. Pour brine over fish and
refrigerate. Ready in about 5 days.
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.