Prep: 20 min.
Cook: 10 min.This recipe serves:  16    
Preparation time:  20 minutes

 

Ingredients

2 1/2 cups white vinegar

2 cups water

1/2 cup sugar

4 tablespoons kosher

salt

12 bay leaves

4 tablespoons mixed pickling spices

4 white or yellow onions, sliced 1/4-inch thick

4 pounds salmon fillet, skin and bones removed

 

Nutrition Facts

Serving Size 1/2 cup salmon and pickles
 

Amount Per Serving
Calories 321

Total Fat 7 g

Saturated Fat 1 g

Protein 23 g

Total Carbohydrate 40 g

Dietary Fiber 0 g

Sodium 1492 mg

 

Percent Calories from Fat 21%
Percent Calories from Protein 29%

Percent Calories from Carbohydrate 50%

 

Cooking Instructions

1. Bring the vinegar, water, sugar, and salt to a boil. Let this mixture cool completely. Cut the salmon into pieces that are approximately 1-inch by two inches. 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 sliced onions, then repeat the layering of salmon, spices, and onions until you have used all.
 

2. Pour the cooled marinade over the fish. If the fish has a tendency to float, weight it down with a ceramic plate. Cover the container. Refrigerate the salmon for three to five days.

 

3. Serve the salmon, along with its marinated onions, with rye bread. A sliced cucumber salad with a sour cream dressing is also a nice accompaniment.

 

Serve with matzoh at Passover.