Pickled Salmon

← pickles
from the kitchen of Erik & Alicia Wingren
Dry salt-cure 2 1/4lbs salmon (weight with skin off)
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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
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1 1/2 red onion sliced
2 lemons, sliced
2 oranges, sliced
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*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.