It must be good, the recipe calls for "Silver Satin" wine. Last year when I made it I knew I couldn't find that particular wine so I just bought a bottle of dry white wine. Today I went to the liquor store to buy more wine for another batch. I told them I needed a dry white for a recipe. They asked "what for?" I said Pickled Northerns. They said "Oh, you want Silver Satin". I thought it was pretty funny. Anyway, here is the recipe. Ingredients 4 1/2 pounds of pike fillets cut into bite-sized pieces 7 cups water 1 cup coarse salt 1 bottle white vinegar 2 1/2 cups sugar 1 cup white Silver Satin wine 1 onion thinly sliced Directions Fill gallon jar with 7 cups water and 1 cup coarse salt. Stir until dissolved. Add cut-up pike fillets to jar. Refrigerate 48 hours. Drain and empty jar and rinse well. Return fish to empty jar and cover with white vinegar. Refrigerate 24 hours. Remove fish from jar, but save vinegar. Boil 4 cups vinegar for 2 minutes. Remove from heat and add 2 1/2 cups sugar. Stir until dissolved and let cool. Add 1/4 cup pickling spices and 1 cup white Silver Satin win. Layer fish in jar, alternating with thin slices of onion. Completely cover with liquid. Let stand in refrigerator for 3 weeks. Note that you also need pickling spice, for some reason excluded from the ingredient list. Make sure the spice has cardimum in it. http://www.landbigfish.com/recipes/showcase.cfm?recipe=55&ShowRating=yes I've shared this with many people and they all say it's the best pickled fish they have ever had. The recipe says wait 3 weeks but the first batch was ready in 10 days.