Cut fish into small pieces. Soak in salt brine for 72 hours in refrigerator. Brine should be strong enough to float an egg. Drain and rinse. Cover with white vinegar for 24 hours, then drain. Cover with the pickling solution.

Boil:

2 c. white vinegar

Take off heat and add:

1 1/2 c. sugar

Cool completely. Then add:

1/2 c. white wine (Silver Satin)
2 1/2 tsp. pickling spices
1 tbsp. whole peppers
6 cloves, whole
1/2 tsp. allspice

Pack fish alternately with sliced onions. Let set 2-3 days before using. Keep refrigerated. Adjust all spices to taste. I usually use less vinegar and more wine.