Place cut up fish in quart jars. Add 5/8 cup canning salt for every quart of fish. Cover with white vinegar. Cover and let stand in refrigerator for 5 days.

Wash fish in cold water for 1/2 hour. Put back in jars layer of fish, layer of sliced onions, until full.

Cover with following solution:

2 parts white vinegar
1 part sugar
2 tbsp. pickling spice (to every qt.)

Put back in refrigerator. Mix every other day. May be eaten in 5 days. It is better the longer it sits.