Hot Peppered Pickled Crappies

3 1/2 pounds crappie filets w/ skin removed
1 medium onion,thinly sliced
5 small whole dried hot chilis
2 cups distilled white vinegar
1 cup sugar
3/4 cup rose' wine
1/4 cup pickling salt
1 tablespoon mixed pickling spices

Freeze fish for 48 hours at 0 degrees.Defrost.Cut into1-2-inch pieces.In two,1 Quart jar, and one 1-pint jar,loosely layer fish,onion,and the chilies.Cover and chill.

In a 2-quart saucepan,combine the remaining ingredients .Bring mixture to a boil over medium-high heat,stirring constantly until sugar is dissolved.Remove from heat.Cool completely.Pour pickling liquid over fish to cover.Seal jars,using two part sealing lids.Refrigerate 10 days before serving.Store in refrigerator no longer than a month.