Pickled Salmon Recipe
- Thread starter high tide
- Start date
Fish Assassin
Crew Member
Spring Fever does and it's awesome...... I have 2 gals in my fridge ready tonight.
Going to start a batch of pickled halibut tonight
Going to start a batch of pickled halibut tonight
Fish Assassin
Crew Member
I got permission to post from Spring Fever's wife......
Two pounds of salmon
Place in container skin side down cover with pickling salt for 24 hours
Aft 24hrs remove and rinse with cold water
Pat dry, skin fish and cut into bite size chunks
Mix pickling solution two parts apple cider vinegar 1cup of sugar. For this recipe i use 3 cups of apple cider vinegar and 1 and a half cups of sugar
Slowly disolve the sugar in the vinegar
Carefully thin slice two large onions
Layer in about four or five layers, the salmon the onions and a little pickling spice into the pickling mixture
Do not pack tightly
Refrigerate to pickle for 72 hours, after that it will only get better with time...........ENJOY
Will last about 4 months in refrigerator.... Ya right It will be gone by then.
Two pounds of salmon
Place in container skin side down cover with pickling salt for 24 hours
Aft 24hrs remove and rinse with cold water
Pat dry, skin fish and cut into bite size chunks
Mix pickling solution two parts apple cider vinegar 1cup of sugar. For this recipe i use 3 cups of apple cider vinegar and 1 and a half cups of sugar
Slowly disolve the sugar in the vinegar
Carefully thin slice two large onions
Layer in about four or five layers, the salmon the onions and a little pickling spice into the pickling mixture
Do not pack tightly
Refrigerate to pickle for 72 hours, after that it will only get better with time...........ENJOY
Will last about 4 months in refrigerator.... Ya right
It will be gone by then.Barnacle Bill
Well-Known Member
Don't you just hate it when the answer is being posted as you type?
Its happened to a lot of people.
Canso
Well-Known Member
Don't you just hate it when the answer is being posted as you type?
Its happened to a lot of people.
Takes me too long to type.
Fish Assassin
Crew Member
You are not canning this product, only pickling it. You just have to twist on the lid and put at the back of the refrigerator and try to forget about it.
Spring Fever gave me a sample a few days ago and I have been craving it ever since. This thread is not helping me forget about the 2-1gallon bottles at the back of my refrigerator.
Spring Fever gave me a sample a few days ago and I have been craving it ever since. This thread is not helping me forget about the 2-1gallon bottles at the back of my refrigerator.
spring fever
Well-Known Member
Just got to give credit where credit is due-this was Jigger Jims recipe-I only added the lemon to it. best I have ever made!!
scott craven
Well-Known Member
Any preference as to which Salmon pickles up the best ?
Fish Assassin
Crew Member
Laura tossed sliced hot peppers from our garden in one of the gallon bottles. Wil be interesting to see how it turns out
spring fever
Well-Known Member
It all turned nice and firm and was tasty-some was much lighter in colour which was the Spring belly flap-the coho retained colour much better-no difference in taste. Be sure to dry those fillets after freshening with fresh water-we did notice that if you pack the salmon tight or didn't dry the fillets well -it tends to dilute the vinegar sugar solution and the product doesn't have as much snap. The 24 hr salting process seems to add the right amount of firmness-I might go longer next time if I had really thick fillets. I don't freshen much-just enough to get the excess salt off. Taste a piece and see if it's too salty for you.
spring fever
Well-Known Member
I think it would be fine-my only concern would be that it MIGHT take up more salt. I think I would cut the salt time a little to say 12 hrs-but honestly you can tell when the fish has set up-it should feel very rubbery and firm- freshen a little with fresh water and taste a little-it should taste a little salty but not overly so-if it does freshen a bit more. dry well. Then follow the recipe-you'll love it!
Fish Assassin
Crew Member
There this recipe on the IPHC web site for pickled halibut but it also can be used for other fish. http://www.iphc.int/recipes/165.html
spring fever
Well-Known Member
I like lemon and vinegar combo so I thin slice and quarter half a lemon in 6- 500ml jars
wolf
Well-Known Member
clearwaterB
Member
this is making me hungry. I have never tried pickled salmon but am going to try this recipe. 2 questions, how much pickling spice do you use, and would some fresh dill be a nice addition to the recipe
