50+ Friends Club Cookbook
Fish and Seafood

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Pickled Salmon

From the Kitchen of: Tyshee
A recipe that has been passed down through my family

		Salted Salmon (recipe is in this Chapter)
		Onion slices
1/2	cup	pickling spices
		water
		vinegar

• To 'freshen' the salmon, cut into bite size cubes. Soak in a pan of water for at least 12 hours, changing water occasionally, or letting a slight drip from the tap fall into the pan allowing water to overflow into the sink and resupply pan with fresh water. The fish will still be salty to the taste. Note: if you soak the fish too long it will become mushy, fall apart, and could spoil rapidly
• Put the fish cubes into a glass container which has a lid, alternating layers with the onion slices. Set the container to the side
• Boil the pickling spices with a mixture of 1/3 water to 2/3 vinegar. Allow this to cool and pour over the fish and onions. You could make this mixture several days ahead and strain, but the dish looks nicer with the spices in the container
• You may eat immediately or allow to stay in the refrigerator indefinitely
• Optional: you may add garlic, lemon slices, green peppers or other items. Each item will change the flavor of the pickled fish