Joyce Goldsteins Pickled Salmon Recipes

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JOYCE GOLDSTEIN'S PICKLED SALMON



Joyce Goldstein's Pickled Salmon image

Provided by Joan Nathan

Categories     side dish

Time 15m

Yield Ten to 12 servings

Number Of Ingredients 8

2 cups white vinegar
1 1/2 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

Steps:

  • 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.

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