Pickled Salmon

1. 1

   Cut up whole, skinned salmon into 8 to 10 portions and steam for about 20 minutes and run under cold water to stop cooking process.

2. 2

   Prepare brine in large plastic container with lid. Add 4 cups pickling vinegar, 4 cups sugar, 3 1/4 cups cold water; mix till sugar mixes with vinegar and water. Add 2 large white sliced onions to brine, add steamed salmon pieces to brine and onions and let pickle in fridge for 2 days. Delicious summer dish.

No additional tips available.