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Print Recipe Pickled Panfish

Pickled Panfish

Prep Time:
Cook Time:
Main Ingredients:

48 (more or less) fresh sunfish or crappie filets

1 medium white onion, chopped

1 quart plus 2 cups white vinegar

1 1/2 cups white granulated sugar

3/4 cup salt

1 tablespoon pickling spice

 

 

Bring to boil in a saucepan 1 quart of the vinegar and 3/4 cup of salt.  Set aside to cool.  Cut fish fillets into bite-sized pieces and place in a glass container.  Pour cooled vinegar and salt brine over the fish and let stand in a cool place for 5 days.  Drain the fish and rinse well with cold water.  Set fish aside.  (Do not reuse brine)

 

Boil together 2 cups vinegar, 1 1/2 cups white sugar and 1 tablespoon of pickling spice.  Set aside to cool.

 

Layer fish and chopped onion in a clean, 2 quart glass jar or 4 pint-sized jars.  You may use any clean, food-safe glass jar with a cover.  After layering fish and onion in the jar; pour cooled brine into jar to cover fish.  Cover jar(s).  (Jars do not need to be sealed with canning wax, etc.)  Refrigerate.  Fish is ready to eat in 4 days.  Serve chilled with snack crackers for a quick and easy appetizer.  Makes 2 quarts.