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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Canned Pickled Salmon Recipe

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This recipe for Canned Pickled Salmon is from Dat's A Good One! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sockeye Salmon
Yellow onions

Coarse pickling salt
Water

BRINE
8 C vinegar
3 C white sugar
7 Tbsp pickling spice
1 C brown sugar
Directions:
Directions:
Fillet and remove the skin from the salmon.
Cut into 1" cubes.

Cover the fish with a 50/50 mix of water and pickling salt.
Refrigerate for 24 hrs - stirring occasionally.

After 24 hrs, rinse thoroughly with water (soak, mix, drain several times).

Combine brine ingredients and bring to a boil in a large pot. Let the mixture cool.

Trim the fat from the salmon and let it sit for 1 hr.
Slice the onion into rings.

Once the brine has cooled, fill clean jars 1/3 to 1/2 full of brine and add salmon and onions in layers.
Top up the jar with brine and put lids on the jars.

Refrigerate the salmon for 2 weeks - flipping the jars several times.

These are cured after 2 weeks and can be kept in the fridge for up to 6 months.

Tips:
Kris suggests making the brine outside!
Rinsing the salted fish is a very important step - make sure you rinse it well.
If you put the salmon into the jars before the brine, the pieces will stick together - make sure to layer as directed.
Personal Notes:
Personal Notes:
This, in my opinion is better than pickled herring! Even the onions are crispy and delicious! Kris and Katie brought some to our last family gathering and went home with an empty jar!

 

 

 

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