recipe for Pickle pike??
Cut meat up in 1" X 1" chunks.
Rinse well then soak in 2 cups pickling salt to 2 quarts of water (stir) for 48 hours.
drain salt brine and soak in straight white vinegar for 24 hours.
Drain and discard brine.
In a pot put 6 cups of sugar for 1 half gallon of vinegar and heat for a couple of minutes until the sugar dissolves.
Cool then add pickling spice and port 2 cups of port wine.
You can also add garlic to the brine.
In quart jars add a layer of fish then a layer of onions (repeat until jar is about 3/4 full)
You can also be creative and add other spices you like. I like to add sliced jalapenos sometimes or cloves of garlic. Fill the jars with the brine so that all the fish is covered. Shack every couple of days. Keep refrigerated! After a week to ten days your pickled fish is ready to enjoy!
