Fish (salmon or other favorite Great Lakes fish)
5/8 cup canning salt per quart of fish
White vinegar
White sweet onion slices

Brine:
1 cup sugar
1 cup vinegar
½ cup port wine
¼ box pickling spice

Skin and chunk fish. Measure fish in a quart jar and place in a large container. Add 5/8 cup salt for every quart of fish. Add enough white vinegar to the container to cover fish. Stir. Cover with container lid and refrigerator for a total of 6 days. On the third day shake or stir the fish and place back in refrigerator.

After 6 days, drain and rinse fish with cold water until water runs clear. Let stand 1 hour and drain again.

Pack fish in sterilized canning jars with alternating layers of fish and white sweet onion slices. Leave ½" head space.

Prepare brine by heating brine ingredients until sugar is dissolved. Do not boil. Cool well. This makes enough brine for 3 - 4 quarts of fish. Increase brine according for how many quarts of fish you are making.

Pour cooled brine over fish and onions. Use a butter knife to make room for brine to get to the bottom of the jars. Cover with lids and rings and refrigerate for two weeks. After two weeks, enjoy with crackers or your favorite accompaniment.