Title: Alitak Pickled Salmon Recipe
Categories: Preserve Pickle
Yield: 4 Servings

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Fillet salmon (sockeye works best) and remove skin, cut into bite sized pieces. For one batch of the pickling mixture listed below, you'll need three quarts of fish pieces (one fish) and three sliced onions. This will make 10-12 pints of pickled salmon.

Soak salmon pieces in a stainless steel, plastic, wood, or crockery pot for 8-12 hours in a mixture of half salt and half water. Refrigerate and turn the mixture with your hands or a soft spatula every few hours. When brining is complete, gently rinse for one hour, changing the cold water three times. Air dry about 1 hour to let pieces firm up and a slight glazing will form.

Pickling Mixture: 8 cups white vinegar 3 cups white sugar 1 cup brown sugar 7 tbls pickling spices

Mix all the above ingredients in a large stainless pot and boil for 15-30 minutes, stirring frequently. Let cool to room temperature, placing the pot in cold water or refrigerating if necessary. Mixture must be cool when poured over fish.

Slice three medium-large white onions thin and layer fish pieces and onion slices in pint jars. After each layer or two, add pickling mixture. Stir the pot of pickling mixture before dipping out a portion to insure spices are evenly distributed when mixture is spooned into jars. Fill jars and seal using fresh lids. Refrigerate and turn jars upside down for a day or two during the first week.

Tastes best about two weeks after pickling, and at Alitak it's gone in one day! From: Eleanor Creighton Date: 10 Oct 96 Gourmet Cooking Ä

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