Nova Scotian Salmon Gundy

1. 1

   Cut the salmon into 1-inch (2.5-cm) cubes and place in a bowl.

2. 2

   Add the salt, toss to mix, cover, and refrigerate overnight.

3. 3

   Rinse the salmon cubes under cool water to remove the salt, place in a clean bowl, add cold water to cover, and soak in the refrigerator for 2 hours.

4. 4

   In a large, widemouthed Mason jar or wire-bale canning jar, place a layer of fish, then a layer of onion slices.

5. 5

   Repeat.

6. 6

   In a covered saucepan, combine the vinegar, sugar, and pickling spice and bring to a boil.

7. 7

   Remove from the heat and let infuse for 10 minutes.

8. 8

   Discard the bag of spices and pour the boiling mix over the fish and onion.

9. 9

   Seal the jar, let cool, and refrigerate.

10. 10

    Give the salmon and onion a day or two to pickle.

11. 11

    They will keep in the refrigerator for up to a month.

* Per serving · 4 servings · Values may vary.