Ingredients
- 3 quarts salmon pieces (sockeye)
- 3 onions (sliced)
- pickling salt
PICKLING MIXTURE
- 8 cups white vinegar
- 3 cups white sugar
- 1 cup brown sugar
- 7 tablespoons pickling spices
Directions
- Filet salmon and remove skin, cut into bite sized pieces. Soak salmon pieces in a stainless steel pot for 8 to 12 hours in a mixture of half salt and half water. Refrigerate and turn the mixture with your hands or a spatula every few hours.
- When brining is complete, gently rinse for one hour, changing the cold water three times. Air dry for about 1 hour to let pieces firm up and a slight glaze will form.
- Mix the pickling mixture ingredients in a large stainless pot and boil for 15 to 30 minutes, stirring frequently. Let cool to room temperature, placing the pot in cold water or refrigerating if necessary. Mixture must be cool when poured over fish.
- Slice medium-large white onions thin and layer fish pieces and onion slices in pint jars. After each layer or two, add pickling mixture. Stir the pot of pickling mixture before dipping out a portion to insure spices are evenly distributed when mixture is spooned into jars. Fill jars and seal using fresh lids. Refrigerate and turn jars upside down for a day or two during the first week.
Nutrition
23 calories, 1 grams fat, 3 grams carbohydrates, 2 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.