I don't fish for pike much, but I pickle bass, crappie, perch and walleye. My wife doesn't really like fish that often so I always have surplus. I only pickle thoroughly frozen / thawed fish. Parasitic worms are a real possibility.
Wash fillets in cold water
Brine;
6 cups distilled water (very important to avoid a mineral taste)
2 cups pickling salt
Soak fish in brine 24 hours or so
Remove fish and rinse thoroughly in cold water...discard brine
Layer fish / Vidalia onion, sliced about 1/8" in a clean glass jar. (I save my pickle jars) Pack fairly well.
Heat;
4 cups white vinegar ( at least 5% acid)
1 cup cider vinegar ( at least 5% acid)
2 cups sugar
4 tsp pickling spice
Bring to a slow boil then cool to room temp.
Pour over fish/onions to completely cover contents.
With a long utensil (I use a chopstick) poke down into the packed jar to remove any air bubbles and refill with remaining pickling solution.
Cover tightly and refrigerate for a good week before eating (if you can stand to wait that long Grin)
Keep refrigerated!
Should be consumed within 4 - 6 weeks......like it's gonna last that long Grin
RG
