fillet and cut into 1-1 1/2' pieces place in a glass bowl with brine solution
Brine
1 cup pickling salt
6 cups water(soft or bottled water is best)
Cover and put in fridge for about 12 hrs
When your ready you boil up your pickling solution
1/2 cup white or brown suger
1/2 cup distilled water
1 cup white vinegar(at least 5%)
1 tablespoon plus one teaspoon pickling spice
2 -4 cloves
That is a basic pickling solution but you can tinker with it,I don't usually use the cloves
bring this to a boil than reduce heat,cover and simmer for 10 mins or so.my recipe says the solution should be around 160-180 degrees before pouring over fish.
put your chunks of fish in mason jars and cover with pickling solution.At this point you can get creative and add onions,hot peppers,celery etc.Put the lids on the jars and put them in the fridge for about 5 days,shake the bottles once during the 5 days and your good to go,it should last about 6 weeks
I would add that this works best with fish out of cold water(should'nt be a problem for us
)I tried this once with a pike I caught in warmer summer water and ended up with a bottle of MUSH
This is just a basic recipe that we found but I'm sure there has to be 100's of versions
Good luck
