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I debated posting this as I don’t think most people are really interested, but then Reno asked me for the recipe today and I thought it would be easier and make a nice permanent record. So . . . here goes with Salmon Pickles. This is a salty pickle, not a sweet pickle. The fish is not cooked, but instead it is preserved with salt and vinegar.

Sanitize quart jars. Making these pickles is a two-step process and I start with quart jars, then finish in a few days with pint jars.

Mix together in a pitcher, or other pouring vessel,  1/3 cup pickling salt and 1 quart cold water. Add 1 quart vinegar . The ratio is one part salt brine to one part vinegar. The vinegar can be any kind as long as it is at least 4 percent (40 grains). I have made this using white vinegar, cider vinegar, and rice vinegar. My favorite is cider vinegar. If you make too much brine-vinegar solution, save it, you’ll need it in four days.

Remove skin from red (sockeye) or silver (coho) salmon, don’t worry about medium and small bones because they soften and are quite edible. Cut salmon into strips, about 1”x4”. You will cut the fish into bite-size tidbits during the second step of the process in a few days.

Place salmon strips loosely into quart jars. Pour the brine-vinegar solution to the top. The salmon strips need to be coated on all sides with brine-vinegar so don’t pack them in. Put lids on the jars and refrigerate for four days. I tip the jars occasionally, even placing them upside down for awhile.

For the second step of the process, sanitize pint jars. Prepare leftover brine-vinegar or a new batch. Drain quart jars, saving the salmon strips, but discarding the used brine-vinegar solution. The salmon is now a pink color and feels firm.

Cut the salmon into tidbits. Slice onions. Slice oranges (or lemons). Have pickling spice handy.

In pint jars layer salmon tidbits, sliced onion, sliced orange, and pickling spice.

Pour brine-vinegar solution to the top, make sure to release bubbles so that everything is thoroughly coated. Put lids on jars and refrigerate for four days. Serve!

Keep refrigerated. Keeps for six weeks under refrigeration.

Side note: Better salmon pickles are made by withdrawing a filet from a salt barrel (salmon filets that have been layered with pickling salt for months . . . or dare I say, years?), let it soak in cold water that is refreshed occasionally for 24 hours. Cut into tidbits and layer with onion, pickling spice, and orange in pint jars. Pour in vinegar that has been cut to about 85 percent vinegar to 15 percent water. Let sit in refrigerator for a few days and then serve. But who has a salt barrel these days? Anyway, that is the way I was taught to make salmon pickles back in the dark ages.