Pickled Fish in Wine


• 1.5 lb. fish chunks (your choice)   

• salt

• 2 C. of white vinegar (plus more to cover fish)

• 1 C. of sugar

• 1/2 C. of white wine

• 1/4 piece of sliced lemon, squeezed

• 1 Tbsp. pickling spices

• Onion, thinly sliced


Cut the filleted fish of your choice (about 1.5 lb.) into chunks

Salt Brine:

Add 1 cup of salt to a quart of water. Add the fish chunks to brine in a large glass jar or other glass container, and refrigerate for 48 hours.

Drain and add enough white vinegar to cover the fish. Refrigerate for another 48 hours. Drain.

In glass jars make a layer of fish followed by a layer of thinly sliced onion, more fish, and so on until each jar is almost full.

Pickling Brine:

Boiling the following for 5 minutes: 2 cups of white vinegar, 1 cup of sugar, 1/2 cup of white wine, 1/4 piece of sliced lemon squeezed (and add the squeezed portion), and 1 tablespoon of pickling spices. Let brine cool; pour enough into each jar to fill it to the top. Refrigerate for 7 days.

About The Author

Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.