PICKLED SALMON (for ten to twelve)

2 cups white vinegar

1-1/2 cups water

6 tablespoons sugar

2 tablespoons kosher salt

2 pounds skinless salmon fillet, any pin bones removed

2 tablespoons pickling spices

6 bay leaves

2 white or yellow onions, sliced ¼ inch thick 


1.  Bring the vinegar, water, sugar and salt to a boil in a saucepan.  Let cool completely.

2.  Cut the salmon into pieces that are approximately 1 by 2 inches.

3.  Place a layer of salmon pieces in a ceramic crock, glass bowl or plastic container then add a sprinkling of pickling spices and bay leaves and a layer of onions, then salmon spice and onions—continue until you have used all.  Pour the cooled marinade over the fish.  Cover the container and refrigerate for 3 t o 4 days.

4.  Serve the salmon with its marinated onions. 

NOTE:  The pickled salmon will keep for 3 to 4 days.  Serve with buttered pumpernickel, blend it into a potato salad or sandwich it with mayonnaise, sliced red onion, dill and butter lettuce.

from Amanda Hesser, the Essential New York Times Cookbook (the recipe is from Joyce Goldstein, a San Francisco restaurateur)                     

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