Pickled Salmon
2015-02-21- Course: Appetizer
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Ingredients
- 2 cups white vinegar
- ½ cup water
- ¾ cup granulated sugar
- 2-3 Tbsp, pickling spices
- Bring brine to a boil and cool completely before pouring over the fish. Store in refrigerator at least 2 weeks before eating.
Method
Step 1
Cut fish into serving sizes ( like for smoked salmon – do not remove skin) Layer salmon and rock salt in a crock or plastic busket. Cover and leave in brine for 3 weeks in a cool place. Drain, rinse and soak salmon 2 days in cold, fresh water, changing the water 2-3 times a day. Skin, slice thin (about ¼ “) think and remove all bones. Alternately layer sliced fish and slice onions in jars or container of your choice.
Step 2
Cover with the following brine – (I usually mix 3-4 batches of the following- depends on quantity of fish)
