Home Recipes Pickled Wild Alaska Salmon with Red Onions and Beets in a Jar

Pickled Wild Alaska Salmon with Red Onions and Beets in a Jar

This beautiful jar nicely combines beets, dill and red onion together with delicious Wild Alaska Salmon.

2 pounds	Alaska Coho or Sockeye Salmon fillet, skinned, pin bones removed, cut into 1-inch cubes
270 g	kosher salt
473 ml	distilled white vinegar
473 ml	water
60 ml	olive oil
32 g	pickling spices
2	cloves garlic, thinly sliced
50 g	sugar
6	half-pint jars with lids
1-2	red onions, sliced
12	thin slices cooked beet
6	large sprigs dill
1	jalapeño, cut into 6 rings

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.

In a large saucepan bring about 2 liters of water to a simmer.
Add salmon and cook for 1 to 1 1/2 minutes or until just barely cooked.
With a slotted spoon remove salmon from poaching liquid and cool in refrigerator.

Line up jars and evenly divide ingredients into them in the following order: half the salmon; 90-120 ml 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.

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