Pickled Salmon

1. Salt water brine = 1 cup of pickling salt, 1 cup of water.

2. Fillet ad skin 5lbs of salmon, chunk to about 1 inch cubes. Add to brine and saok overnight in non metallic bowl.

3. Make pickling brine of 1 qt cider vinegar, 1.5 cups white sugar, 2.5 cups of water. Boil then simmer 5 minutes. Cool for 24 hours. (I make the brine the day before I break out the salmon)

4. Rinse salmon well , slice 4 large WALLA WALLA onions, 4 TB whole allspice, 12 bay leaves, and 1 gallon jar. Layer fish,onion,allspice,bay leaves.... repeat layering until all fish is covered. Pour cool brine over fish. Leave for 5 days..

This recipe comes from my late step mother. She made the best pickled salmon I ever had. The onions area great too.

enjoy