Pickled crappie

Start with enough fillets(I scale and leave skin on,optional)that will fill a qt jar
2/3 full when cut into bite-size pieces. Can double/triple this recipe.

Soak fish pieces in a cold place for 24 hrs in brine made of 1 c pickling salt to 6 cups water. Drain, then cover with white vinegar for 24 hrs in cold place.Drain.
Pack jars with alternating layers of fish and onion slices. Cover with pickling sauce made of 1 c white sugar
1 c white vinegar
2 Tbsp mixed pickling spices-gently boiled/stirred for 5 min and
allowed to cool.
Keep in fridge and enjoy. I have kept them for up to 8 mos. with no problem.
Pretty much like pickled herring in wine sauce. Let sit a couple weeks before eating for pickling to penetrate.

I have added a few garlic cloves, peppercorns, dill sprigs, and a jalapeno or 2
split and seeded(I boiled them with the sauce to be safe).

Thanks shoer, soon as I get me a few I'll give em a try.

Did these without skin, added dill, cayenne pepper, peppercorns.
Just over 1 gal.

In jar without pickling sauce yet.
http://i104.photobucket.com/albums/m...10-1-08006.jpg



Ready for fridge. Fish & onions will settle after a few days .
http://i104.photobucket.com/albums/m...10-1-08007.jpg

Looks like something I ate in Korea, Pretty good actually.