Pickled salmon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | White vinegar |
| 1 | cup | Dry sherry or water |
| 2 | eaches | Bay leaves crumbled |
| 1 | cup | Raw or white sugar |
| 2 | eaches | Onions-1 chopped, 1 sliced |
| 2 | larges | Lemons, or the equivalent in juice thin |
| 4 | teaspoons | Mixed pickling spices |
Directions
INGREDIENTS
DIRECTIONS
(if juice is used, add when solution has cooled) In an enamel or stainless steel pot, bring vinegar, sherry or water, sugar and spices to a boil. Reduce heat and barely simmer for about fifteen minutes, stirring to dissolve sugar. Set aside to cool. (When cool add lemon juice) Remove brined salmon from frig, wash and drain and dry. Cut fish into one inch pieces, removing tails and fins.
Place fish in a sterilized gallon far, one layer of fish and one layer of sliced onions. Pour in enough cold pickling liquid to cover fish. Allow to stand refrigerated for 48 hours before eating. Pickled fish will keep refrigerated for up to 3 months.
Submitted By FRED TOWNER On 12-25-95