Raw Fish cut into 1" chunks.
1 cup of canning salt (not iodized)
clear white vinegar
onions - sliced

4 cups vinegar
2 cups sugar
1/4 cup pickling spice
3 tbsp. lemon juice
1 1/2 cups silver satin wine

Soak raw fish cut into 1" chunks. in 1 cup of canning salt (not iodized) & 4 cups water for 48 hours.

Drain and soak in clear white vinegar for 48 hours.

Rinse and Drain.

Brine:
Combine 4 cups vinegar, 2 cups sugar, 1/4 cup pickling spice.

Bring to a boil, Then cool.

Add 3 tbsp. lemon juice and 1 1/2 cups silver satin wine.

Alternate fish and sliced onions in glass jar

Pour cool brine over fish and onions.

KEEP REFRIGERATED.