Difference between revisions of "Pickled Salmon"
(Created page with "from the kitchen of Erik & Alicia Wingren<br> Dry salt-cure 2 1/4lbs salmon (weight with skin off)<br> --<br> Brine<br> 2 c. white vinegar<br> 2 c. red wine vinegar<br> 1 1/4...") |
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from the kitchen of Erik & Alicia Wingren<br> | from the kitchen of Erik & Alicia Wingren<br> | ||
Dry salt-cure 2 1/4lbs salmon (weight with skin off)<br> | Dry salt-cure 2 1/4lbs salmon (weight with skin off)<br> | ||
Latest revision as of 17:03, 23 August 2015
← pickles
from the kitchen of Erik & Alicia Wingren
Dry salt-cure 2 1/4lbs salmon (weight with skin off)
--
Brine
2 c. white vinegar
2 c. red wine vinegar
1 1/4 c. white sugar
3/4 c. brown sugar
2 Tbsp whole coriander
1 Tbsp whole allspice
black peppercorn
bay leaves (about 3-4)
additional pickling spice (about 2 Tbsp)
*salt if needed
-boil together until sugar (and salt if needed) is completely dissolved
--
1 1/2 red onion sliced
2 lemons, sliced
2 oranges, sliced
---
*if salted fish is not very salty add salt to taste to brine (be sure it dissolves)
Let brine cool before putting it on fish. When you brine the fish use a non-reactive container like glass or stainless steel. If brine doesn't cover, add water and or a heavy weight to be sure salmon is completely covered. We let it refrigerate 4 days before trying it.
