Pickled Fish in Wine
• 1.5 lb. fish chunks (your choice)
• 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
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.
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.