Pickled Salmon

from Sharon Anderson

• Ready In: 48 hrs 10 mins
• Serves: 12
• Yields: 1 jar

Ingredients

• 2  cups water
• 2  cups vinegar
• 1  tablespoon  mixed  pickling spices
• 2  medium garlic cloves, chopped
• 2 -3  slices fresh ginger
• 1  lemon, thinly sliced
• 2  onions, thinly sliced
•  salmon
•  rock salt

Directions

1. Clean and fillet salmon (remove skin). Wipe clean with a damp cloth, but do not wash. Place salmon in layers in a crock, salting each layer liberally with rock salt. Let stand 24 hours Remove and wash in fresh water. Mix all the brine ingredients except lemon and onion. Boil for 10 minute and cool. Cut fish into bite sized pieces. Pack salmon, onions, and lemons into a jar, alternating the layers. Pour cool brine over fish, lemons, and onions. Let stand for 2 days.