Pickled Salmon
- Salmon
- Salt
- 2 quarts vinegar
- 1 ounce whole black pepper
- 1 nutmeg, grated
- 1 dozen blades mace
Clean the salmon. Cut into large pieces and boil in salted water. Drain and dab dry. Put in the refrigerator in a covered container.
To a quart of the water in which the salmon was boiled, allow 2 quarts of vinegar. Boil the vinegar with the rest of the ingredients in a pot snugly covered to prevent the flavor from evaporating.
When the vinegar is quite cold, pour it over the salmon. Put on top 1 Tbsp of oil which will make it keep longer.
Cover tightly and put in a dry, cool place.
To a quart of the water in which the salmon was boiled, allow 2 quarts of vinegar. Boil the vinegar with the rest of the ingredients in a pot snugly covered to prevent the flavor from evaporating.
When the vinegar is quite cold, pour it over the salmon. Put on top 1 Tbsp of oil which will make it keep longer.
Cover tightly and put in a dry, cool place.
Submitted by Jul 4, 2009
15 min 30 min 45 min
15 min 30 min 45 min