Pickled Pike

Discussion in 'Warm Water Species Fishing' started by spinner, Sep 28, 2012.

  1. spinner

    spinner Staff Member

    4 1/2 pounds of pike fillets cut into bite-sized pieces.*Freeze for at least 5 days before using*
    7 cups water
    1 cup coarse salt
    1 bottle white vinegar
    2 1/2 cups sugar
    1 cup white Silver Satin wine
    1 onion
    thinly sliced

    Fill glass gallon jar with 7 cups water and 1 cup coarse salt. Stir until dissolved. Add cut-up pike fillets to jar. Refrigerate 48 hours. Drain and empty jar and rinse well. Return fish to empty jar and cover with white vinegar. Refrigerate 24 hours. Remove fish from jar, but save vinegar. Boil 4 cups vinegar for 2 minutes. Remove from heat and add 2 1/2 cups sugar. Stir until dissolved and let cool. Add 1/4 cup pickling spices and 1 cup white Silver Satin win. Layer fish in jar, alternating with thin slices of onion. Completely cover with liquid. Let stand in refrigerator for 3 weeks.