CHARLIE'S PICKLED SALMON
One 6 lb Salmon Equals 2 Quarts of Finished
Fillet fresh salmon - cut into chunks with skin
on. Put in plastic bucket and layer rock salt, fish, rock salt,
fish, rock salt until no fish left. Last layer of fish must be
covered by salt.
Let sit in cool dark place for 1 to 3 weeks (depending
on patience). Rinse salt off and soak in fresh water for 2 to
While fish is soaking, prepare the pickling solution.
After done soaking remove skin and all bones possible. Cut into
bite size chunks.
2 Cups Sugar
2 Cups Apple Cider Vinegar
A small handful of pickling spice
¾ Cup Water
1 Medium White Onion
Mix sugar, vinegar and water and bring to boil.
Add pickling spices, simmer 10 minutes and let cool. Slice onion
thin and then cut into small sections.
Use wide mouth quart or pint jars. Place a layer
of fish, layer of onions, fish, onions until jar is almost full.
Pour cooled solution into jar, cap and refrigerate for as long