3 lbs. fish
White vinegar
3/4 c. water
3/4 c. white wine
1 lemon, sliced
3/4 c. salt
3/4 c. brown sugar, packed
1 heaping tbsp. pickling spice
1 lg. onion, sliced
1 1/2 c. vinegar

In 2 quart mixing bowl, combine fish, salt, and vinegar to cover. Let stand 5 days or more. Drain. Rinse and cover with water. Put in refrigerator for 8 hours. Drain. Combine brown sugar, water, and spices. Boil 5 minutes. Cool. Add wine and 1 1/2 cups vinegar. Layer fish, onion, and lemon. Cover with brine and let set in refrigerator 48 hours before eating.