Papa's Pickled Fish

Johnny West

Well-known member
Just found this in my mother's old recipe file box. I believe it came from Field and Stream back in the early 70's. We used northern pike and sunfish that we got through the ice - much firmer fish.


1. Filet and cut into strips 1/4 - 3/8" thick, no bones or skin

2. Refrigerate for 24 hours in salt brine

3. Refrigerate for 24 hours in white vinegar

4. Pack in layers with sliced onions in quarts jars,
cover with syrup, seal, and refrigerate for 2-3 weeks.

Syrup (per quart)

1 cup sugar
1 cup white vinegar
1 T pickling spices

Bring to a boil and cool
 
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