Brine ingredients:

2 cups white vinegar
3 cups white wine
1.75 cups sugar
4 bay leaves
5 whole cloves
1tsp whole allspice
2tsp mustard seed
1tsp whole black pepper
Bring brine to a boil and then refrigerate until cold.

Preparation:

1) Soak cut up fish in 1 cup pickling salt and 5 cups water. Refrigerate 24hrs.
2) Strain, rinse w/ cold water, repeat 1st step for 24hrs.
3) Strain, rinse w/ cold water, cover with white vinegar for 24hrs.
4) Rinse fish, layer in jar with cut up white onion, fill with brine.
5) Let set in refrigerator for 7-10 days. The longer it sits, the better it is.

"refrigerator only" since it does not go through a sealing process.

What quantity of crappie is that for? Do you recommend this just for filets? Or, would it be good with scaled filets and leave on the skin like herring?

Never had pickled crappie, but it has to be good! I've eating pickled pike while up in MN hunting with a buddy - great stuff!

If you have never had pickled fish, you will love it. Lots of work to make, but worth it.

If you have never had pickled fish, you will love it. Lots of work to make, but worth it.

Just one small batch of regular filets so far. Give it a try.

Very similar to Gravlax. Certainly worth a try.

Interesting. Might have to give it a try.

Bet it would work on bass as well.

I also had Pickled pike in Minnesota it is awsome this should be even better im gonna try the recipe

I wonder how this might be with a couple of Serrano pepper slices.

Also be interesting to try with sand bass.

What white wine works best?

There is no best one. It all depends on the flavor you want. Never cook with a wine you would or could not drink.

Chardonnay
Pinot Grigio
Sauvignon blanc

Would generally all be fine but are going to each impart a different flavor.