Pickled Pike


  • brine
  • 2 cups white vinegar
  • 1 ½ cups sugar
  • 2 tsp mustard seeds
  • 4 bay leaves
  • 5 whole cloves
  • 1 tsp whole allspice
  • 1 tsp whole pepper


  1. Clean and remove bones and skin. Cut in ½ inch strips. Put in large glass bowl in solution of
  2. 1 cup coarse salt and 4 cups water.
  3. Let stand in frig for 24 hours. Drain and rinse well in cold water. Put fish back in bowl and cover with white vinegar for 24 hours. Take it out. Don’t rinse.
  4. Make brine: Bring brine to boil and refrigerate till cool. Put fish and generous slices of onions in wide neck jars. Cover with brine. Leave at least 2 weeks before using. Keep in frig. The longer in frig, the more tender.