Pickled Northern Pike Recipe

Posted by MNAngler On November - 14 - 2009

I know you’re as anxious to hear how our pickled Northern turned out as I am to try them. I’ve got a few more days to wait, but in the meantime, here’s the Pickled Northern recipe all in one place (click on the step link to see my result):

Pickled Northern

Step 1:
Cut 60 to 75 bite size pieces of fish
One cup of non-iodized salt to 1 gallon jar 1/2 full of water
Add fish until jar is full
Let stand for 48 hours

Step 2:
Pour off salt water, rinse
Soak fish in white vinegar for 24 hours

Step 3:
Drain vinegar off – discard
Boil together for 5 minutes the following ingredients:
1 1/2 cup of sugar
3 cups of white vinegar
4 bay leafs
1tsp whole all spice
3 tsp mustard seed
1 1/2 tsp whole black pepper
6 to 7 red peppers or whole chili peppers
Let cool at room temp – Make sure the brine is cooled down before adding items below or your meat will not be firm !!!!!

Step 4:
Add to brine:
2 cups white wine (White Port Wine)
2 sliced onions
Add fish to solution

Step 5 :
Let Stand in fridge for 8 to 10 days before eating

Pickled Northern on FoodistaPickled Northern
Northern Pike on FoodistaNorthern Pike

9 Responses to “Pickled Northern Pike Recipe”

  1. Terence Hui says:


  2. […] has surprised me which posts have been the most popular. When my neighbor gave me a recipe for pickled northern, I decided to blog the process of making it just for fun. But the recipe has been the most read […]

  3. peggy says:

    my husband an i are trying the pickled nothern pike recipe. in the last stepr a white wine an onions. my question is do we have to add the white wine. we have everything to finish this except for wine. please let me know asp. we are waiting for the brind to cool. thank you

    • MNAngler says:

      Sorry I didn’t get back to you sooner. The white wine really is necessary. It adds a significant amount of flavor. It probably has some other effects as well, but I’m not a chemist. And don’t play one on TV.

  4. bBill says:

    Can you divided into smaller jars for storage? If so what is the shelf life. Do you need to water bath canner ir pressure cook em for storage?

    • MNAngler says:

      We divided our batch up into these size jars for convenience. You can divide the batch up in any size jars you want. Smaller might be easier to handle.

      Honestly, I’m not sure what the shelf life is. The fish is “cooked” and preserved, so it should last quite a while. We’ve eaten from jars that were open months before and have not had a problem. The only thing is that the stale vinegar at the top of the jar smells a bit funky, but the fish is fine. I would think an unopened jar could last a year or more.

      We didn’t water bathe our jars. Just make sure they are washed before you put the fish in at the final step.

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