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Pike (boned and skinned)
Sweet or dill pickle (small, whole)
Long tooth picks or bamboo skewers
Pickle Mixture:
3 cups white vinegar
2 cups white sugar
1 Tbs. salt
2 cups water
3 Tbs. of pickling spice
Large onion sliced
2 cloves of garlic, crushed
Put all of the ingredients into a pan and simmer for 15 minutes. Pour this mixture while hot, over the pike.
Bone and skin the pike. Cut fillets into ½ inch strips. Wrap the fish around the pickle and secure with tooth pick or bamboo skewer. Place your “Pike on a Pole” into a non-reactive pan or glass dish. Pour the pickle mixture over top of the fish and let this covered fish pickle for 3 to 4 days in the refrigerator.
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