Joyce Goldstein's Pickled Salmon

1. 1

   Bring the vinegar, water, sugar and salt to a boil.

2. 2

   Let this mixture cool completely.

3. 3

   Cut the salmon into pieces that are approximately one inch by two inches.

4. 4

   In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then salmon, spices and onions - continuing until you have used all.

5. 5

   Pour the cooled marinade over the fish.

6. 6

   Cover the container and refrigerate for three to four days.

7. 7

   Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing.

8. 8

   For a meat meal, serve the salmon on matzoh.

* Per serving · 4 servings · Values may vary.

No additional tips available.