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2 cups vinegar
2 cups water
1 Tbsp. mixed pickling spice
2 medium cloves garlic, chopped
2-3 slices fresh ginger
1 lemon, thinly sliced
2 onions, thinly sliced
salmon
Rock salt
Clean and fillet salmon (remove skin, optional). Wipe clean with a damp clean
cloth, but do not wash.
Place salmon in layers in a crock, salting each layer liberally with rock salt.
Let stand 24 hours. Remove and wash in fresh water.
**Brine amount may vary.
Mix all the brine ingredients except lemon and onion. Boil for 10 minutes and
cool.
Cut fish into bite sized pieces.
Pack salmon, onions and lemons into a jar, alternating the layers.
Pour cool brine over the fish, lemons and onion. Let stand for 2 days.
Sharon Anderson
Race View B&B, Metchosin
(near Victoria) BC
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