Pickled Wild Alaska Salmon Jars
A simple yet delicious appetizer of pickled salmon, onions and beets. A perfect addition to your holiday or anytime party!
- Read the recipe all the way through before beginning. To serve; drain pickling juice from the jar.
- 2 pounds Alaska Coho or Sockeye Salmon fillet, skinned, pin bones removed, cut into 1-inch cubes
- 1 cup kosher salt
- 2 cups distilled white vinegar
- 2 cups water
- ¼ cup olive oil
- ¼ cup pickling spices
- 2 cloves garlic, thinly sliced
- ¼ cup sugar
- 6 half-pint jars with lids
- ¼ cup ¼-inch-thick, half-slices red onion (1/4 to ½ ounce per jar)
- 12 thin slices cooked beet (1/2 to ¾ ounce per jar)
- 6 large sprigs dill
- 1 jalapeño, cut into 6 rings
- Place salmon pieces in a single layer in a hotel pan and sprinkle evenly with kosher salt. Let sit for 1 hour refrigerated, then rinse with cool water and drain well.
- Pickling liquid: Combine vinegar, water, olive oil, spices, garlic, and sugar in a stainless steel saucepan. Bring to a simmer then remove from heat and let cool. Refrigerate until ready to assemble jars.
- Blanch the salmon: In a large saucepan bring 2 quarts of water to a simmer. Add salmon and cook for 1 to 1½ minutes or until just barely cooked. With a slotted spoon remove salmon from poaching liquid and cool in refrigerator.
- Assembly: Line up jars and evenly divide ingredients into them in the following order: half the salmon; 3 to 4 fluid ounces pickling liquid with some of the spices; red onions; beets; jalapeño rings; remaining half of the salmon cubes; and dill. Top off with remaining pickling liquid to cover salmon. Close lids tightly and refrigerate jars on a sheet pan for a minimum of 48 hours before serving. (Label and date sheet tray.) Pickled salmon will keep, refrigerated, for up to 1 week.
- Note: This is not a preserving method; the jar is for presentation only and this must be considered a fresh-pickled item.