1 fresh salmon fillet(chinook)about 2 pounds
pickling salt
6 cups cider vinegar
3 cups sugar
1/3 cup pickling spices
4 medium white onions
5 jalapeño peppers
1. Place fillet, skin side down, in a large covered container. Pour pickling salt over fillet until covered. Cover container and refrigerate for 24 hours.
2. Remove fillet from container and rinse with cold water. Carefully skin fillet and place in a clean container and cover with fresh water. Cover container and refrigerate for 24 hours.
Next Day:
3. Prepare pickling brine. In a large sauce pan slowly add 3 cups of sugar to 6 cups of vinegar, stir until all sugar is dissolved. Add 1/3 cup pickling spices. Over medium heat bring the mixture to a boil and then turn off heat. Allow to fully cool.
4. Remove fillet from water and pat dry. Cut into pieces about 1” square.
5. Slice onions and jalapeno’s.
6. Layer salmon, onions, jalapenos and a little extra pickling spice(if desired) in a large container(one gallon glass jar).
7. Fill container with cooled pickling brine.
8. Refrigerate for 72 hours, stirring once a day.
Enjoy
