well this is one Ive used for years with reds and kings. Even tried it with pike once. I usually slice the fish around a .5" though. Tastes good!
Combine the following ingredients, boil for 5 minutes and cool. This makes enough pickling solution for 5-6 pints
Chop cleaned fish into 11/2 " chunks. Soak in a brine of 11/2 cups salt to 4 quarts water for 48 hours in the fridge. Drain the salt water and soak the fish in distilled vinegar to cover for 48 hours in the fridge.
8 bay leaves
4 cups white vinegar
21/2 cups sugar
4 tsp. Mustard seed
2 tsp. Whole cloves
2 tsp. Whole allspice
2 tsp. Whole black pepper
Pour the vinegar off the fish pieces. Pack the fish into wide-mouth pint jars, alternating fish layers with sliced onions. A slice of lemon may be added to each jar.
Pour the spiced vinegar over the fish and refrigerate. Let stand for 2 days before using.
Keep in fridge and use within 4-6 weeks.