Soak fish in 5/8 cup noniodized salt per quart of diced fish. Cover with brown vinegar. Let stand 10 days to 2 weeks. Rinse and soak approximately 2 hours, depending on taste and how long they've soaked in above. Place fish in jars, layering with pickling spice and onion. Cover with brine mixture of 1 cup sugar to 1 cup white vinegar. Let stand 3 days. Eat and enjoy!!