8 c. sliced Northern pieces

Soak pieces of fish in salt water (enough salt to make an egg float). Soak for 2 days. Rinse fish and soak in vinegar for 2 days. Make sure vinegar covers fish. Rinse.

BRINE:

3 c. sugar
4 c. vinegar
2 tbsp. pickling spice

Boil ingredients and cool. Add:

1 1/2 c. white wine
1 big onion, cut in half & sliced

Mix fish with cooled brine. Let sit in refrigerator for 2 days. Better than herring.