Ingredients

Northern or sunfish fillets, skinned
1/2 C. pickling salt
Water
White vinegar
Pickling spice
Sliced onions
3 C. white sugar
4 C. white vinegar
1/2 C. white Port wine

Cooking Instructions

Cut northern or sunfish fillets into 1 x 2 inch chunks, enough to fill a gallon jar about 3/4 full. Soak fish in a solution of 1/2 cup pickling salt and enough cold water to fill jar. Refrigerate 3 days. Pour off salt mixture and rinse fish in cold water. Wash jar, return fish to jar and fill with white vinegar to cover fish. Again refrigerate for 3 days, covered. Drain off vinegar and rinse fish in cold water. Rinse jar. Place layers of fish, pickling spice and sliced onions in jar to within 1 inch of the top. Use plenty of onions and 1/2 box of spices. Boil white sugar and vinegar. Let this cool and add Port wine. Mix well. Pour over fish mixture. Refrigerate for 2 weeks, covered. It’s ready to eat. Put into smaller jars and store in refrigerator.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)