Fast-Pickled Northern Pike

This recipe was submitted by Brenda & Don Granger, Lake Kabetogama, MN and former owners of Driftwood Lodge Resort.

R. Karl with 36-inch, 16-pound pike caught on Lake Kabetogama, MN

Not sure how to fillet northern pike? View our step-by-step instructions.


  • 2 pounds of cleaned, sliced raw northern pike
  • 2 heaping Tbsp pickling salt
  • 1 Cup Silver Satin (White) Wine
  • 2 Tbsp White Vinegar
  • 2 heaping Tbsp pickling spice
  • 2 Tbsp water
  • 1/2 Cup sugar
  • 2 bay leaves
  • 3 Cups white vinegar
  • 12 peppercorns
  • 4 onion slices


Combine the salt, wine, vinegar, pickling spice, water and sugar. Boil for 5 minutes and allow to cool.

Northern Pike Fillets

Add remaining ingredients and pour over about 2 pounds of sliced, raw northern pike in a stone or wide mouth glass jar.

Let stand in refrigerator for at least 72 hours before eating. Will keep for 3 to 6 months in refrigerator.

Related Products

Ball Quart Jar, Wide Mouth, Set of 12