Ingredients
- 2 cups white vinegar
- 1 ½ cups water
- 6 tablespoons sugar
- 2 tablespoons kosher salt
- 2 pounds salmon fillet, skin and bones removed
- 2 tablespoons mixed pickling spices
- 6 bay leaves
- 2 white or yellow onions, sliced 1/4-inch-thick
Ten to 12 servings
Preparation
- Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
- Cut the salmon into pieces that are approximately one 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 onions, then salmon, spices and onions – continuing until you have used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for three to four days.
- Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing. For a meat meal, serve the salmon on matzoh.
- The salmon will keep three to four days after the pickling is finished.
Dining and Cooking