Pickled Salmon - Yum! We made a batch of this the other day - surprisingly easy! Here’s the recipe:
One sockeye salmon fillet (1.5 -2 pounds), skinned
Pickling or ice cream salt
3 cups apple cider vinegar
1.5 cups sugar
1 large white or yellow onion, chopped into large dice
Place salmon fillets in a large flat container with lid or a glass baking pan. Pour pickling salt over the fish to cover. Cover and refrigerate 24 hours.
Remove salmon and rinse. Place the fillets in fresh cold water and refrigerate 24 hours.
Remove the fish from water and pat dry. Cut into bite-size chunks. Mix vinegar and sugar, making sure to dissolve the sugar completely. In glass or ceramic container, place the salmon, onions and a little pickling spice in layers. Pour the vinegar/sugar mixture over the layers and refrigerate for 72 hours.