 |
Prep Time: 2880 Minutes Cook Time: 10 Minutes |
Ready In: 2890 Minutes Servings: 8 |
|
from Sharon Anderson 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.
|
|