Here is a recipe that I found:
I've used the recipe several times and found it to be quite excellent!
Pickled Northern Pike Recipe
This recipe can be used with any fish but northern pike works best. Before using this recipe be sure to freeze the fish at least 5 days. This will destroy any parasites that are present in the fish or bacteria that may have been picked up during the cleaning process.
Ingredients
5 pounds of fish chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces
In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.
Remove fish from vinagar and pack in jars with pieces of onion. Cover with the following solution.
--1 quart distilled vinegar
--5 1/2 cups sugar
--4 teaspoons of pickling spice
--1 cup dry white wine
Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least once before eating.
(Note for a twist I will add some of the following olives, Jalapeno pepper slices, Banana Pepper slices, Peperoncini peppers (whole), or Asparagus sticks,)
Cajun Pickled Pike
* 4 cup white vinegar
* 3.5 cup white sugar
* 7 bay leaves
* 15 whole cloves
* 2 tsp. whole allspice
* 4 tsp. whole mustard seed
* 2 tsp. whole black peppercorns
* 2 cups sweet white wine
* 4 cup pickling salt
* 2 qt. cold water
* 4 lb. skinless pike, bones removed, cut into 1 inch chunks
* 4 cups additional white vinegar
* 4 medium onion, thinly sliced
* 2 lemons, thinly sliced
* 1.5 tsp Cajun spice
First day:
Combine 1 cup vinegar, sugar, bay leaves, cloves allspice, mustard seed, cajun spice and peppercorns in a saucepan. Bring ingredients to a boil and reduce heat. Simmer for 5 minutes. Cool. Add wine. Pour into a plastic or glass container. Let pickling syrup sit at room temperature for 4 days.
Mix pickling salt with cold water; stir thoroughly to dissolve salt. Pour over cutup skinless fish and refrigerate 48 hours.
Third day:
Rinse fish with cold water and cover fish chunks with vinegar. Refrigerate for 24 hours.
Fourth day:
Drain fish and discard vinegar. Loosely layer fish, onion and lemon in glass or plastic containers. Completely cover with pickling syrup and cover tightly. Refrigerate for five days, stirring once or twice during that time.
Ninth day:
Pickling is done. Pickled pike may be stored covered with the pickling syrup in a closed container in refrigerator for up to 5 weeks. Makes approximately 4 qt.
