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)