Spicy Pickled Salmon Dated 1972
From chefmeow 15 years ago
- - to make
- Serves 6
SPICY PICKLED SALMON DATED 1972 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Burris Estate in Lubbock, Texas in 1994.
Ingredients
- 1 cup water shopping list
- 1 cup distilled white vinegar shopping list
- 3 tablespoons sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 small white onion thinly sliced shopping list
- 1 lemon thinly sliced shopping list
- 1 tablespoon mustard seeds shopping list
- 1 teaspoon black peppercorns shopping list
- 2 bay leaves shopping list
- 3/4 cup firmly packed dill sprigs shopping list
- 2 pounds salmon fillet skinned rinsed dried and cut into small pieces shopping list
How to make it
- Combine water, vinegar, salt, onion, lemon, mustard seeds, peppercorns and bay leaves.
- Bring to a boil over medium high heat stirring until sugar melts.
- Remove from heat and cool.
- Put fish and dill sprigs in glass container and pour cooled vinegar solution over top.
- Stir gently to coat all the pieces then cover and refrigerate at least 24 hours up to 5 days.
- To serve pour off liquid and arrange salmon with the pickled onion and lemon in a bowl.
People Who Like This Dish 1
- gecko Cleveland, OH
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments