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Spicy Pickled Salmon Dated 1972 Recipe

Ingredients

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.

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The Cook

chefmeow Garland, TX

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