How to Pickle Canned Salmon

Can salmon is very versatile. You can enjoy canned salmon many different ways including pickled. Pickled salmon is a traditional Swedish dish and has a mix of sweet and sour flavors. The process of pickling canned salmon takes only a few minutes time to prepare and is ready to enjoy in as little as 24 hours. Does this Spark an idea?

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1 large can salmon
1 pint white vinegar
1/2 tsp. celery seeds
2 tbsp. pickling spices
1/2 clove garlic
1/2 onion, sliced
1/4 tsp. salt
1/4 cup sugar
1 cup port wine or sherry
1 cup water
1 qt. wide mouth glass jar with lid

Instructions

- 1
  
  Place a the unopened can of salmon in a sauce pot and cover with boiling water. Let sit for 15 minutes. This will release the oil from the salmon. Remove the can of salmon from the pot, open the can and drain the oil. Place the salmon in a glass jar.
- 2
  
  Remove the can of salmon from the pot, open the can and drain the oil. Place the salmon in a glass jar using a clean utensil.
- 3
  
  Place the pint of vinegar, celery seed, pickling spice, garlic, sugar, onion, water, port or sherry and salt in to a sauce pan and bring to a boil.
- 4
  
  Pour the vinegar mixture over the salmon. When it cools to room temperature, cover the jar and place it in the refrigerator. Let sit for a minimum of 24 hours. The pickling flavors need to incorporate into the salmon.
- 5
  
  Eat the pickled salmon with cracker as an appetizer, over salad or any way that is desired.