The Free Press, Mankato, MN


January 13, 2013

Cross: Pickled fish has its own merits


Pickled Fish in Thunderbird wine

Brine mix: 1/2 cup, pickling (not iodized) salt mixed with 1 quart of water. (Make enough to cover the amount of fish you’re pickling.)

Pickling solution to cover 5-6 pints of fish: 4 cups white vinegar mixed with 3 cups of sugar. Heat just enough to dissolve sugar. Do not boil. Cool and add 1 cup of Thunderbird (or any other cheap white wine), 2 raw sliced onions and a 1/4-cup pickling spice and bring to a boil. Cool.

Cut fillets into bite-sized pieces and place in a plastic or glass bowl. Cover with brine for 24 hours.

Drain brine and cover with white vinegar for 24 hours then drain.

Pack fish loosely in jars with alternating layers of fresh onions. Pour cool pickling solution (hot solution will soften fillets) over the fish. Cover and refrigerate 4-5 days before eating.

Simply Pickled fish

Brine: 1 cup pickling salt dissolved into 1 quart white vinegar. (Make enough to cover the fish.) Place bite-sized fillets into plastic or glass container and cover with brine. Cover. Refrigerate for 6 days, stirring daily with a wooden spoon. Drain and rinse. Place in jars, alternating with layers of sliced onions.

Pickling solution to cover 5-6 pints of fish: Mix 2 cups sugar with 1 quart white vinegar. Add 1 tbs. pickling spice. Stir and heat until boiling. Boil five minutes and then cool.

Pour cool pickling solution into jars of fish. Cover and refrigerate 4 days. Enjoy!

The first recipe is a bit sweeter then the second. If you prefer bit more spice in your life, fresh jalapeno or chili peppers can be added to the pickling solution. Pickled fish must be refrigerated and should be eaten within 90 days.

But chances are slim that it will last that long.

John Cross is a Free Press staff writer. Contact him at 344-6376 or by e-mail at

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