Pickled Salmon.

1. Salmon skinned, bonned and cut into 1-2 inch pieces.

2. Pickling Salt

3. 1/2 gal. Water

4. 2 cups White vinegar

5. 1 1/2 T. Allspice

6. 1tsp. Mustard Seed

7. 1/2 cup Sugar

8. 1/4 tsp. Ginger

9. 1/2 cup of White Port Wine

10. White onioin sliced

11. 1 Lemon sliced.

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Cover Salmon in brine (3/4 cup pickling salt to 1/2 gallon water). Refrigerate 24 hours; drain.
Cover Salmon with white vinegar for 24 hrs; drain again.
In a large bowl , combine allspice, mustard seed, sugar, ginger and vinegar; mix untill well blended. Stir into stockpot; simmer mixture untill sugar melts. Cool and add wine. Put drained fish in jars and alternate a layer of fish, white onion, and lemon slices. Pour pickling mixture over fish. Refrigerate 10 days.