Ingredients:
4 to 5 lbs. Pike filleted with or with out Y-bone
1 Cup canning salt
White vinegar
3 cups sugar white or white brown mix
1 cup white wine
1/2 cup mixed pickling spice
2 large Onions (sliced)
garlic slices to tast
Cut filleted fish into 1'' to 2'' pieces. Using a crock porcelain or glass container, mix brine of 1 cup canning salt to 2 quarts water (or strong enough to float an egg). Soak fish pieces for 48 hours- stir after 24 hours. Drain and discard brine. Rinse fish and return to container. Cover fish with white vinegar for another 24 hours drain and discard vinegar. Make pickling solution of 4 cups white vinegar and 3 cups sugar. Heat enough to dissolve sugar. Cool solution in refrigerator a few hours or until cold. Add 1 cup white wine and 1/2 cup of mixed picking spices. Layer fish in jars with sliced onions in between. Cover fish with pickling solution and seal. Refrigerate at least 1 week. Enjoy!

If you leave the Y-bones in the fish, let them sit in the solution 2 weeks or more. This will allow the pickling solution to soften the bones. I take some of the cloves out of standard pickling spice bought at the store. To many cloves can be too strong