Ingredients

• Pickling salt
• 2 lbs skinless, boneless salmon fillets
• Apple cider or white vinegar
• Sugar
• Pickling spice
• 2 white onions
• 1 quart size glass jar

Process

• Salt the fish, top and bottom, in a glass or plastic container. Cover and refrigerate 24 hours.
• Make pickling liquid: combine 2 parts vinegar to 1 part sugar and 1T pickling spice in a saucepan over low heat. Simmer 5 minutes, stirring occasionally. Refrigerate until cool.
• Remove fillets from salt and rinse in cold water.

Ingredients

• Water
• 1C Canning Salt 
• White vinegar
• 1C sugar
• 2C sweet white wine (white port or moscato)
• 2T pickling spice
• 2 onions
• Garlic, peppers, jalapeños, etc

Process

• Cut fish into cubes. Soak fish cubes in 1qt water with 1C canning salt for 24 hours. Stir occasionally. Remove fish after 24 hours and rinse.
• Cover fish with vinegar for 24 hours and soak for 24 hours. Remove fish and drain after 24 hours.
• Make brine from 2C vinegar, 2C white wine, and 2T pickling spice.

Ingredients

• 12 eggs
• 1 onion, sliced into rings
• 1 cup distilled white vinegar
• 1 cup water
• 1/4 cup white sugar
• 10 cloves garlic, peeled

Directions

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Place the eggs in a 1 quart jar with the onion rings.