How to make pickled pike

Looking for a great way to enjoy northern pike, especially some that you caught through the ice? Try this pickled-pike recipe, which doesn’t require you to to remove all the little, pesky bones from the fish when you clean it, as they’ll dissolve in the process.

Ingredients:

• Half gallon bite-size northern pieces

• 1 cup salt

• 1 quart water

• White vinegar

• 1 tsp pickling spice

• 1 cup white wine

• Two large onions, chopped

Prep:

Mix the salt and water in a large bowl. Then, place the pieces of fish into the salt-water brine and refrigerate for 48 hours, stirring occasionally. After 48 hours, drain and rinse the fish with cold water. Add enough white vinegar to cover the fish pieces entirely for another 48 hours, stirring occasionally but making sure the fish stay covered by white vinegar.

After 48 hours, drain and rinse again with cold water. Layer the fish and cut onions into quart jars (plenty of onions are a good thing).

Brine Recipe:

• Cook 4 cups of white vinegar with 3 cups of sugar.

• Add 1 tsp of pickling spice.

• Cool brine, then add 1 cup of white wine.

Pour brine over fish and onions. Seal for at least 24 hours. After a day or two, enjoy!

If you have other wild-game or fish recipes you’d like to share, please email them along with a picture of the finished dish, if possible, to ajohnson@aberdeennews.com or post them to the Outdoor Forum’s Facebook page, facebook.com/odfmag.