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+--- Thread: Pickled Sucker (/showthread.php?tid=106789)
Pickled Sucker - tubeN2 - 02-22-2004
Cut three pounds of sucker into bite-size pieces.
Add enough white vinegar to cover the fish, along with 3/4 cup canning salt.
Mix, and let stand in the refrigerator for 5 days, stirring daily.
Rinse well and cover with cold water; let stand for 8 hours in the refrigerator, then drain.
In a separate pot, mix and bring to a boil 3/4 cup sugar, 1 tablespoon pickling spice, 3/4 cup dry white wine, 3/4 cup water.
Add raw onion rings and 1 1/3 cups white vinegar to mixture, and pour over the fish in a shallow casserole dish.
Refrigerate for 48 hours, then enjoy.
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