Ingredients

• Water
• 1C Canning Salt 
• White vinegar
• 1C sugar
• 2C sweet white wine (white port or moscato)
• 2T pickling spice
• 2 onions
• Garlic, peppers, jalapeños, etc

Process

• Cut fish into cubes. Soak fish cubes in 1qt water with 1C canning salt for 24 hours. Stir occasionally. Remove fish after 24 hours and rinse.
• Cover fish with vinegar for 24 hours and soak for 24 hours. Remove fish and drain after 24 hours.
• Make brine from 2C vinegar, 2C white wine, and 2T pickling spice. Bring to boil and simmer for 5 minutes. Cool.
• Fill jars with fish, onions, peppers, garlic, etc. Pour brine in jars and let sit at room temperature for an hour.
• Place jars in fridge for 3-4 days, flip after day 2 and back upright on day 3. 
• Enjoy!

Original link: https://www.ifish.net/threads/pickled-tule-pics.338494/