Pickled Salmon

Ingredients:

• 2 lbs salmon cut in small pieces
• 1 cup water
• 1 cup distilled vinegar
• 3 to 4 tblspns sugar
• 1 lemon sliced thinly in rounds
• 1 medium onion sliced thinly in rounds
• 1 tblspn or more pickling spice mix (coriander seed, pepper corns, dried whole cayenne, bay leaves, cinnamon stick, allspice, dill seed)

Method:

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!