Pickled Salmon

Pickled Salmon paul Fri, 08/16/2024 - 18:55

Salmon Sisters: Pickled Salmon

Quart sized jar of pickled salmon

paul Fri, 08/16/2024 - 19:09

Salt the fish, top and bottom, in a glass or plastic container. Cover and refrigerate 24 hours.
Make pickling liquid: combine 2 parts vinegar to 1 part sugar and 1T pickling spice in a saucepan over low heat. Simmer 5 minutes, stirring occasionally. Refrigerate until cool.
Remove fillets from salt and rinse in cold water. Discard salt. Rinse container, add cold water until covered. After 8-10 hours, remove fillets from water, pat dry, and cut into 1 inch cubes.
Layer onions and salmon in quart jar. Pour pickling liquid over fish and onions as layers build. Seal and refrigerate for 72 hours before eating. Flavor will intensify with more time. Shelf life is about 1 month. Label the jar with date.

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iFish.net: Pickled Salmon/Tule paul Fri, 08/16/2024 - 18:55

Cut fish into cubes. Soak fish cubes in 1qt water with 1C canning salt for 24 hours. Stir occasionally. Remove fish after 24 hours and rinse.
Cover fish with vinegar for 24 hours and soak for 24 hours. Remove fish and drain after 24 hours.
Make brine from 2C vinegar, 2C white wine, and 2T pickling spice. Bring to boil and simmer for 5 minutes. Cool.
Fill jars with fish, onions, peppers, garlic, etc. Pour brine in jars and let sit at room temperature for an hour.
Place jars in fridge for 3-4 days, flip after day 2 and back upright on day 3.
Enjoy!

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