Joyce Goldstein's Pickled Salmon

Name: Joyce Goldstein's Pickled Salmon
Total time: 15 min
Yield: Ten to 12 servings
Cuisine: jewish
Ingredients: 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

By Joan Nathan

Total Time: 15 minutes, plus 4 days' refrigeration
Rating: 4(41)
Comments: Read comments

Featured in: FOOD; COMFORTING TRADITIONS

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Ingredients

Yield:Ten to 12 servings

2cups white vinegar
1½cups water
6tablespoons sugar
2tablespoons kosher salt
2pounds salmon fillet, skin and bones removed
2tablespoons mixed pickling spices
6bay leaves
2white or yellow onions, sliced ¼-inch-thick

Ingredient Substitution Guide

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Preparation

Step 1
Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
Step 2
Cut the salmon into pieces that are approximately one inch by two inches.
Step 3
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.
Step 4
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.

Tip

The salmon will keep three to four days after the pickling is finished.

Ratings

4 out of 5

41 user ratings

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Comments

Daniella7 years ago

Did you cook the salmon?

Carol Ann7 years ago

Great with dill added to he pickling.

Jessica2 years ago

We make this every year. Put the pickling spice in a cheesecloth. Garnish with fresh dill. Sometimes we make it with red onion. It’s the best!

Jamie3 years ago

I have been making this every year, sometimes twice a year, since the recipe was “printed” in the late 1980’s. It’s the perfect Passover or other holiday appetizer.

Barbara M4 years ago

Now THE fish for Passover. It is so much easier in a Passover world where everything is so time consuming!

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