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Title: Alitak Pickled Salmon
Categories: Shellfish Pickle Salmon
Yield: 10 Pints
| 3 | qt | Salmon pieces (sockeye) |
| 3 | Onions (sliced) | |
| Pickling salt | ||
| PICKLING MIXTURE | ||
| 8 | c | White vinegar |
| 3 | c | White sugar |
| 1 | c | Brown sugar |
| 7 | tb | Pickling spices |
Filet salmon and remove skin, cut into bite sized pieces. Soak salmon pieces iin a stainless steel pot for 8 to 12 hours in a mixture of half salt and half water. Refrigerate and turn the mixture with your hands or a spatula every few hours. When brining is complete, gently rince for one hour, changing the cold water three times. Air dry for about 1 hour to let pieces firm up and a slight glaze will form.
Mix the pickling mixture ingredients ina large stainless pot and boil for 15 to 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 eenly 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. From: Eleanor Creighton Date: 10 Oct 96 Gourmet Cooking Ä
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