Pickled Salmon



  1. Combine ingredients except the salmon - bring to a boil and then let cool.
  2. Put salmon pieces evenly in a glass dish
  3. Pour pickling brine over the fish; cover the dish and refrigerate.
  4. Pack into sterilized jars after a couple of days and seal them. Caution - Proper pickling procedures using vinegar and spices will preserve fish, pork, eggs, and many other foods as long as contamination from salmonella or other harmul bacteria has not already been introduced to the ingredients or packaging. The pickling process will usually kill the bacteria but the mycotoxins already in the contaminated ingredients will stay in the preserved product and is harmfull!


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