3 quarts salmon pieces (sockeye) 3 onions (sliced) pickling salt PICKLING MIXTURE 8 cups white vinegar 3 cups white sugar 1 cup brown sugar 7 tablespoons pickling spices
Filet salmon and remove skin, cut into bite sized pieces. Soak salmon pieces in a stainless steel pot for 8 to 12 hours in a mixture of half salt and half water. Refrigerate and turn the mixture with your hands or a spatula every few hours.
When brining is complete, gently rinse for one hour, changing the cold water three times. Air dry for about 1 hour to let pieces firm up and a slight glaze will form.
Mix the pickling mixture ingredients in a large stainless pot and boil for 15 to 30 minutes, stirring frequently. Let cool to room temperature, placing the pot in cold water or refrigerating if necessary. Mixture must be cool when poured over fish.
Slice medium-large white onions thin and layer fish pieces and onion slices in pint jars. After each layer or two, add pickling mixture. Stir the pot of pickling mixture before dipping out a portion to insure spices are evenly distributed when mixture is spooned into jars. Fill jars and seal using fresh lids. Refrigerate and turn jars upside down for a day or two during the first week.
Elyza, Tulsa, Oklahoma USA
23 calories, 1 grams fat, 3 grams carbohydrates, 2 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
Get our best recipes delivered right to you! Sign up for our newsletters that feature hand-picked recipes
We love this recipe! It is so easy and a huge hit with everyone. My brother in law gives me salmon and he gets half back pickled. A win win
Lin December 29, 2013 COMMENT: reads like a strange ..recipe.
If the salmon was measured in pounds, it would make more sense.
timing and storage is important in something that might be kept past a few days.
Member since: Dec 7, 2001
bigbopper November 5, 2013 REVIEW:
I too have questions about how long this will keep. I cut the recipe way down to make a small batch because I wasn't sure about storing it. It's a great recipe, just need storage info!
ralph October 26, 2013 REVIEW:
Mom February 6, 2012 COMMENT: I am pickling stupid. I once tasted pickled salmon and it was delicious. I've been looking for a recipe. I saw yours and thought I'd try it. However, looking for "pickling seasoning" has a lot of choices. What should I be looking for?
Ken July 11, 2011 REVIEW:
Going to leave in our boat, out for a couple months in British Columbia.
Can the vinegar solution be boiled in advance, and kept in a sterile container in the refrigerator for weeks or must it be made about the time of catching the fish?
lakelady July 4, 2011 COMMENT: can I process this salmon into canning jars without breking down the fish? How long would you process it?
Howard December 21, 2010 REVIEW:
6 sockeye in the freezer had to be processed, I skinned, deboned, cut to bite size and followed recipe. Two fish per batch made 3 quarts each. Good in one day, betterafter a week. Everyone loves it. YES I will do it again!
The OZ August 17, 2010 COMMENT: Great Recipe.
How long will the Salmon keep.Do
you have to leave it in the fridge or is a cool dry place good.Also how long before you can eat it.
Guest Foodie July 14, 2010 COMMENT: You don't say how much salt or water to us - just "half and half". I only have about one quart of fish so how do I know how much salt/water to use?
CDKitchen Staff Reply: I don't think it needs to be exact, you just need enough of the brine to cover the fish, so it'll also depend on the thickness of the fish, the size of the pan you brine in, etc.
Kamariek July 9, 2010 REVIEW:
I've been looking for a simple, quick, tasty salmon pickle recipe and this was perfect. I halved everything because I had a small salmon but this was so good. It is better than any other recipe I tried (and being in Alaska I have tried a lot). It was good to eat the next day and is just improving.