Option 1
- 3 quarts raw fish, filleted, skinned and sliced in small pieces.
- Heat 1 quart water and 1 cup canning salt. Cool. When cool, pour over fish; cover with a glass plate. Use a large glass bowl. Leave for 24 hours in the refrigerator. Rinse well.
- Boil 1 quart white vinegar, 1 1/2 cups sugar, 2 teaspoons mixed spices and 2 bay leaves.
- When cool add 1 cup Rhine wine.
- Pour over the fish and add lots of sliced onions.
- Cover with a plate.
- Let stand in refrigerator for 3-4 days.
- Put fish in jars and cap. Keep in refrigerator. Northern or Suckers.
Option 2
- Cut up the salmon into bite size pieces. Cover heavily with kosher salt. Place in a colander over an empty bowl and leave in the fridge overnight or minimum 4 hours (Alternatively, you can spread salted salmon pieces on a baking sheet overnight)
- After salted, rinse well.
- Place in container(s)
- Sliced onions and jalapeños including the seeds. (The oil makes the jalapeño mild, so don’t worry about the heat)
- Chopped fresh dill
- A generous sprinkle of dried chili flakes for looks.
- Cover all with canola oil (not olive oil). Marinate in fridge for 3-5 days.
- Lasts about 10 days