1 cup pickling salt
5 lbs. northern pike fillets
2 cups Saturn wine
3 large onions, sliced
Final Pickling Mixture:
6 cups vinegar
3 cups sugar
1 box pickling spices
Fill wide-mouth gallon jar half full of cold water. Add pickling salt; stir until dissolved. Cut fillets into 1/2-inch wide chunks. Place fish into brine solution until jar is full. Refrigerate for 48 hours. Drain fish; rinse. Return fish to jar; cover with vinegar. Refrigerate for 24 hours.
In saucepan, combine final pickling mixture ingredients. Boil for 10 minutes; set aside to cool. When cold, add 2 cups Saturn wine.
Pour vinegar off fish; remove fish from jar. Place layer of sliced onions in jar, then layer of fish. Repeat layering until jar is nearly full. Pour spice mixture over fish; refrigerate. Will be ready to eat in 4 days.
From—Fish Traditions: Member Recipes