Pickled Sucker

• sucker fillets
• Salt solution: 3/4 cup (75 ml) pickling salt, I quart (I L) soft water distilled white vinegar
• Pickling solution: I cup (250 ml) soft water, 2 cups (500 ml) white vinegar, 3/4 cup (75 ml) white sugar, 2 heaping tbsp. (30 ml) pickling spice

Pan dress and fillet, then cut fillets into bite-sized chunks. Let stand in salt solution for 24 hours.

Rinse chunks, then soak in distilled white vinegar for another 24 hours.

When fish is ready for pickling, prepare sterile pickling jars as well as your pickling solution by simmering it for 15 minutes.

Let pickling solution cool, fill jars with fish chunks, and top with pickling solution. Add flavor enhancers to taste (onion or lemon slices, hot peppers, and pimentos are popular) before sealing jars. Let mature for several days.

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