Charlie’s Pickled Salmon | Salmon University

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Charlie’s Pickled Salmon

By on October 4, 2007

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 3 hours. While fish is soaking, prepare the pickling solution. After done soaking remove skin and all bones possible. Cut into bite size chunks.

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 as possible.

One six-pound salmon equals 2 quarts of finished pickled salmon.

Pickling Solution

2 Cups Sugar
2 Cups Apple Cider Vinegar
A small handful of pickling spice
¾ Cup Water
1 Medium White Onion

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