Pickled Salmon - Island Fisherman Style
Easy recipe for a tangy mouthwatering treat
Equipment
- Mason Jars or otherwise
Ingredients
- 3 lb Salmon Fillets deboned, skin removed) cut into approx. 1-in small strips/cubes
- 1 Large Onion
- 2 Cups Water
- 1 Cup Ketchup
- 1 Cup Apple Cider Vinegar
- 1/2 Cup Sugar
- 2 Tbsp Salt
- 24 Peppercorns
- 8 Bay Leaves
- 8 Cloves
- Dash Hot Sauce (optional, to taste)
Instructions
- In a large pot, bring water to a boil.
- Blanch the salmon so it firms up. I find that 2 to 3 min is good; some people opt to boil it for longer, while others don’t boil it at all. Remove the salmon and dry it well on paper towel.
- Prep the onions, the salmon, and the pan with your sauce.
- Layer the salmon and onions in the mason jars, being careful not to pack too tight. Be sure to leave room for liquid.
- In a large saucepan bring the water, ketchup, vinegar, sugar, salt, peppercorns, bay leaves, and cloves to a boil.
- Carefully pour the mixture into the jars, ensuring all contents are covered. Note: If you run low of the mixture you can top up with a little water, or just make more.
- Rest the jars until they are room temperature. Seal the jars and refrigerate for 4 days.
Notes
Note: This is not a shelf-stable recipe, so be ready to enjoy and share!