Enough raw fish, cleaned, cut up for about 1 gal.

#1:

4 c. white vinegar with 5% acidity
5/8 c. pickling salt

#2:

4 c. white vinegar with 5% acidity
4 c. sugar
1/2 pkg. pickling spices (4 tbsp. = 1 gal. of fish)

Cover raw fish with #1 and refrigerate 1 week. Rinse fish and chill in ice water 1 hour. Mix #2, bring to a boil and cool. Pack fish and sliced onions to taste. Add garlic if wanted. Cover with #2 brine and refrigerate 3 weeks or more.