TOPIC:

IM LOOKING FOR A GOOD RECIPE FOR PICKLED SALMON. IF YOU HAVE A GOOD ONE PLEASE LET ME KNOW. THANKS

Richr, I believe I have one will dig it out and put it up for you. We have done all the different fish in it and the cohos are great.

OK, here we go! Makes approx. 3 pints. This is a 2 part process.
1st part-1 quart of small fish chunks, 5/8 cup salt, and vinegar to cover. Combine and let stand in the refrig. for 5 days.

2nd- rinse fish and let stand in cold water 1/2hr. Then drain and layer fish loosely in a pint jar adding nice size chunks of onion between layers.

Then take 1 cup of vinegar, 2 cups of sugar, and 1 table spoon of pickeling spice and bring mixture to a boil. Then let cool.
Once your mixture has cooled, pour over the fish and onions that are in the jars. Put the lids on the jars and let them stand in a cool place for 1 week. Thats it!!!!!
This is a old recipe from the 70's and is a general recipe. If you like your pickled fish with a little more on the sweet side add more sugar. You will love the onions also!!!!!!

Didn't get a chance this year to make some pickled fish, was wondering if any of you fellas tried it this year?

Just finished putting up 7 pints of pickled coho and onions. Need to wait a week and then it is game on.

Do you store the pickled coho in a fridge or can you shelve the jars at rm temp in a cabinet?

Is the salt iodized? Is it like table salt or a sea salt?

Don if you try it use non iodized salt or pickling and canning salt. I use a little more sugar for the second half just to sweeten it up alittle. I'll save you a pint Don and you can try it to see how you like it.

Steelie wrote:

Do you store the pickled coho in a fridge or can you shelve the jars at rm temp in a cabinet?

Store in a cool spot we keep ours in the fridge, will keep for a long time.