1 qt. fish, cut in sm. bite size pieces
2 c. white vinegar
1 c. sugar
1/4 box mixed pickling spices
5/8 c. pickling salt
2 onions, sliced
1/2 c. white sherry wine (20%)

Place cut up fish in a crock or jar; cover with pickling salt and 1 cup vinegar. Let stand 5 days in refrigerator. Remove and wash in cold water. Let stand 1 hour, then drain well. Slice 2 or more onions. Make a solution of 1 cup vinegar, sugar, wine and pickling spices. Heat so sugar will dissolve; cool. Pack a layer of fish, layer of onion, etc. and then cover with brine. Put in refrigerator for 24 hours.