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Name: Pickled Salmon ("Emel Style" - Pat and Joe)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 c Cider vinegar; 3/4 c Sugar; 3 tb Pickling spice; 1/2 c Water

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INGREDIENTS

INGREDIENTS FOR BRINE
2 c Cider vinegar
3/4 c Sugar
3 tb Pickling spice
1/2 c Water

Servings

INSTRUCTIONS

SALTING: Cut salmon pieces approx. 4" wide. Put salmon pieces in a crock or suitable container skin side down, layering salt and fish. Be sure to use plenty of salt. Use a weighted dish on top of the fish to keep the salmon submerged in the brine; thirty days minimum for curing. Keep watch for oil scum on surface - remove scum with paper towels. Occasionally a mold will occur. If this happens it will be necessary to rebrine. Dump out all of the old brine and clean off fish. Rebrine by using at least a quart of rock salt to a gallon of water. (Dont spare the salt. Be sure the brine covers all of the fish.) During the above operation the fish can be kept at outside temperature - cool place - not necessary to refrigerate. The fish in this state can be kept for several months. FRESHENING: Put the fish in a container of fresh cold water. Rinse thoroughly two or three times a day for 2 days, or until salty taste is right for you. Keep refrigerated. Skin the fish and cut into the size pieces you prefer for eating. Remove the bones; fish is now ready for the pickling process. PICKLING: Make enough brine to cover fish, using above ratios. Bring brine ingredients to a boil until sugar is dissolved. Set aside to cool. Layer salmon and sliced onions in a container. (If you like pickled onions use plenty of them!) Pour cold brine over fish until covered completely. Let stand for at least a couple of days and then fish can be eaten. Note: You can put the fish in a smaller container, not necessary to refrigerate. We use 1 gallon containers when we pour pickling mixture on the fish. Then after a couple of weeks we put the fish into pint jars. NOTES : MC formatted 12/10/96 by rooby@shell.masterpiece.com Posted to MC-Recipe Digest V1 #336 Recipe by: Jane Morton From: "Rooby" Date: Tue, 10 Dec 1996 15:24:32 +0000

NOTES

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Pickled Salmon ("Emel Style" - Pat and Joe)

INGREDIENTS FOR BRINE
2 c Cider vinegar
3/4 c Sugar
3 tb Pickling spice
1/2 c Water

SALTING: Cut salmon pieces approx. 4" wide. Put salmon pieces in a crock or  suitable container skin side down, layering salt and fish. Be sure to use  plenty of salt. Use a weighted dish on top of the fish to keep the salmon  submerged in the brine; thirty days minimum for curing. Keep watch for oil  scum on surface - remove scum with paper towels. Occasionally a mold will  occur. If this happens it will be necessary to rebrine. Dump out all of the  old brine and clean off fish. Rebrine by using at least a quart of rock  salt to a gallon of water. (Dont spare the salt. Be sure the brine covers  all of the fish.) During the above operation the fish can be kept at  outside temperature - cool place - not necessary to refrigerate. The fish  in this state can be kept for several months. FRESHENING: Put the fish in a  container of fresh cold water. Rinse thoroughly two or three times a day  for 2 days, or until salty taste is right for you. Keep refrigerated. Skin  the fish and cut into the size pieces you prefer for eating. Remove the  bones; fish is now ready for the pickling process. PICKLING: Make enough  brine to cover fish, using above ratios. Bring brine ingredients to a boil  until sugar is dissolved. Set aside to cool. Layer salmon and sliced onions  in a container. (If you like pickled onions use plenty of them!) Pour cold  brine over fish until covered completely. Let stand for at least a couple  of days and then fish can be eaten. Note: You can put the fish in a smaller  container, not necessary to refrigerate. We use 1 gallon containers when we  pour pickling mixture on the fish. Then after a couple of weeks we put the  fish into pint jars.  NOTES : MC formatted 12/10/96 by rooby@shell.masterpiece.com    Posted to MC-Recipe Digest V1 #336    Recipe by: Jane Morton    From: "Rooby" <rooby@shell.masterpiece.com>    Date: Tue, 10 Dec 1996 15:24:32 +0000

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 12 Servings

Calories: 148
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 10.5mg		0 %
Total Carbohydrate 37.6g		11 %
	Dietary Fiber 0g	0 %
	Sugars, other 37.6g
Protein 0g		0 %
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Calories per serving: 148

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