Ingredients
1 large Spanish onion
3lbs salmon sliced into 2" pieces
2 1/2tsp salt
pepper to taste
2-3cps water
1cp white vinegar
1/2cp sugar
3 dry bay leaves
2tsp pickling spices
Preparation
Place 1/2 the onion in a pot with the water, add the salmon and bring to a boil. Cook until done (10 minutes). Alternate layers of fish and the remaining 1/2 onion in a large container. Add the remaining ingredients to the fish liquid and bring to a boil. Pour over the fish. Allow it to cool, place in the refrigerator, and allow it to stand for 2 to 3 days before serving.
