"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pickled Salmon Recipe

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This recipe for Pickled Salmon, by , is from The False Island Lodge Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gramma Balog
Added: Sunday, January 4, 2009


Sockeye Salmon (works best but can use other kind)
Sterile Jars
Sliced Onions (white)
Sliced Lemons
Peppers (Salad)

Spiced Vinegar:
1 qt white vinegar
1/2 cup whole mixed pickling spices

Salt Fish for 21 days in rock salt making sure pieces don't touch. Keep in cold place not refridge.
With skin on.

After 21 days cut off skin and cut into bite size pieces and rinse in cold water for about 4 hours.

Sterilize Jars and lids.

Boil Spiced vinegar for app. 20 minutes cool and strain.

Alternate - Fish, lemons, onions in jars cover with spiced vinegar and seal.

Put in cool place for 10 days and enjoy.




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