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Put cut-up fish in brine - 4 cups of water to 1 cup salt - not iodized. Let stand 24 hours, then rinse in cold water in a strainer. Cover fish with white vinegar. Let stand 24 hours. Take fish out of vinegar and put in jar with onion slice, amount desired. Make a brine of 2 Cups white vinegar, 1 3/4 cups sugar, 1 teaspoon whole allspices, 1 teaspoon black pepper, 4 bay leaves, 5 whole cloves, 2 teaspoon mustard seeds. Bring to a boil, let stand 5 minutes to cool. Pour over fish, keep refrigerated, let stand 2 weeks before use.
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