gjersy

We pickled some Red Horse Suckers, did the final stage tonight, we always pickle or can Sucker as they have lots of bones & it softens them. Clean and scale the Suckers, chunk them up into small bite size pieces, about 3 1/2 - 4 quarts worth. Put them in salt brine that will float an egg for 48 hrs in the fridge, drain and rinse with cold water. Next cover fish with white vinegar, for 24 hrs, then drain out the vinegar. Next heat 4 cups of white vinegar with 3 cups of sugar until dissolved, cool and add 1 cup of white sweet wine and 1/4 cup of pickling spice. Layer the fish with 1 big sliced Onion. Pour mixture over fish and cover in fridge, let it marinate for a few weeks to a month. I use a gallon ice cream bucket for my container. It's pretty good stuff.