Granny's Pickled Salmon
1 cup water
1 cup distilled white vinegar
3 tablespoons sugar
1/2 teaspoon salt
1 small white onion, thinly sliced
1 lemon, thinly sliced
1 tablespoon mustard seeds
1 teaspoon black peppercorns
2 bay leaves
3/4 cup firmly packed dill sprigs
2 pounds salmon fillet, skinned, rinsed, dried and cut into small pieces.
In a saucepan, combine the water, vinegar, salt, onion, lemon, mustard seeds,
peppercorns and bay leaves. Bring to a boil over medium high heat, stirring
until the sugar melts. Remove from heat and cool. Put the fish and dill sprigs
in a glass container and poor the cooled vinegar solution over this, gently
stirring to coat all the pieces. Cover and refrigerate for at least 24 hours.
May be up to 4 or 5 days. To serve, pour off the liquid and arrange the salmon,
with the pickled onion and lemon, in a bowl.
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