Recipe

Spicy Pickled Salmon Dated 1972 Recipe

	Chefmeow / All my dishes 7 months, 3 weeks ago 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. Prep:10m Servings:6	Chefmeow
	main fish seafood salmon spicy pickled onion mustard peppercorns

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Ingredients

1 cup water

1 cup distilled white vinegar

3 tablespoons sugar

1/2 teaspoon salt

1 small white onion thinly sliced

1 lemon thinly sliced

1 tablespoon mustard seeds

1 teaspoon black peppercorns

2 bay leaves

3/4 cup firmly packed dill sprigs

2 pounds salmon fillet skinned rinsed dried and cut into small pieces

Directions

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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