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Pickled Fish
Thanks Aunt Pearl for sharing this recipe on behalf of Esther Kuehner.

~ 1 gallon water (Salted enough to float raw egg in the shell)
~ 1 gallon white vinegar
~ 3 quarts of skinned bluegill or crappie fillets cut in bite-sized pieces
~ sliced onions

~ 4 cups white vinegar
~ 3 cups sugar
~ 1/4 cup pickling spice
~1 cup sweet white wine

Soak fish in salted water for 48 hours in the refrigerator. Drain.

Cover fish with white vinegar for 48 hours. Drain.

Boil 4 cups white vinegar, 3 cups sugar, and 1/4 cup pickling spice for 5 minutes. Cool. Add 1 cup sweet white wine.

Alternate layers of fish and sliced onions. Cover with syrup.

Let fish stand covered in refrigerator for 3 weeks so the brine can penetrate the fish.


Note: An earthen crock is the recommended container.

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