2 to 3 lbs. any freshwater fish fillets, skin removed
8 cups apple cider vinegar
11/2 cups vinegar
1/4 cup canning or pickling salt
1 cup sugar
3 T. mixed pickled spices
1/2 cup chopped red pepper
1 large white onion, sliced
Freeze fish for 48 hours at 0°F. Cut into 2-inch pieces; set aside. In large glass mixing bowl, combine vinegars and salt. Stir until salt is almost dissolved. Add fish; cover with plastic wrap. Refrigerate 2 days. With slotted spoon, remove fish from brine. Reserve 3 cups brine. Rinse fish with cold water until rinse water is clear. Cover and chill fish. Pour reserved brine into 4-quart saucepan. Add sugar, spices and red peppers. Bring mixture to a boil over medium-high heat, stirring constantly until sugar is dissolved. Remove from heat. Cool completely. In two 1-quart jars, alternately layer fish and onion. Pour pickling mixture over fish to cover. Seal jars using two-part sealing lids. Refrigerate 1 week before serving. Store in refrigerator no longer than 4 weeks.
Joel Bender
Brill, Wisconsin