Pickled Fish Recipe

I am in need of some help here. A couple years back there was a pickled pike recipe I used that was fabulous. It not only had the usual ingredients but also crushed red pepper and whole peppercorns. I've done about a dozen different searches but can't seem to find the thread. What I DO remember is one of the posters had photos of MANY MANY jars of finished product in the posting. Can anyone help? My search yielded 3 threads relating to pickling but none of these had what I am looking for. Thanks a lot.

Forgot to ask, for the initial saltwater soak, how much salt-to-water?

Walleye Master: YOU DA MAN!!!!! Taking my son out Saturday and possibly Sunday on a lake the DNR wants the pike thinned out of. We're more than happy to help!!! Thanks again.

Cut fish into bite size pieces.Soak 48 hours in brine that will float an egg.(Water and Pickling/Canning salt). Drain,then soak 48 hours in pure white vinegar,drain again then soak another 12-24 hours in fresh vinager.(This helps keeping the fish more firmer).Drain and discard vinegar. Make brine by combining ingredients and heat until sugar dissolves.(Note: I like to get vinegar boiling before i put sugar in slowly until it dissolves,using a whisk).Then add remaining ingredients.Let the brine cool before putting into the jars.Put fish and layered onions into jars and pour in brine and put in the refrigerator for 2 weeks and enjoy.You must have enough syrup to cover the fish. Brine 4 cups sugar 4 cups white vinegar 1/4 cup pickling spice ( I use McCormick's) 1 cup white sweet wine Sliced onions (white or red onions, i use red for color once in awhile) If you want a little sweeter brine add an extra cup of sugar.