Pickled Salmon
"from Sharon Anderson"
- Ready In:
- 48hrs 10mins
- Ingredients:
- 9
- Yields:
-
1 jar
- Serves:
- 12
ingredients
- 2 cups water
- 2 cups vinegar
- 1 tablespoon mixed pickling spices
- 2 medium garlic cloves, chopped
- 2 -3 slices fresh ginger
- 1 lemon, thinly sliced
- 2 onions, thinly sliced
- salmon
- rock salt
directions
- Clean and fillet salmon (remove skin). Wipe clean with a damp cloth, but do not wash. Place salmon in layers in a crock, salting each layer liberally with rock salt. Let stand 24 hours Remove and wash in fresh water. Mix all the brine ingredients except lemon and onion. Boil for 10 minute and cool. Cut fish into bite sized pieces. Pack salmon, onions, and lemons into a jar, alternating the layers. Pour cool brine over fish, lemons, and onions. Let stand for 2 days.
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