Joyce Goldstein's Pickled Salmon

• 2 cups white vinegar
• 1 1/2 cups water
• 6 tablespoons sugar
• 2 tablespoons kosher salt
• 2 pounds salmon fillet, skin and bones removed
• 2 tablespoons mixed pickling spices
• 6 bay leaves
• 2 white or yellow onions, sliced 1/4-inch-thick

1. Bring the vinegar, water, sugar and salt to a boil.
2. Let this mixture cool completely.
3. Cut the salmon into pieces that are approximately one inch by two inches.
4. In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then salmon, spices and onions - continuing until you have used all.
5. Pour the cooled marinade over the fish.
6. Cover the container and refrigerate for three to four days.
7. Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing.
8. For a meat meal, serve the salmon on matzoh.

white vinegar, water, sugar, kosher salt, salmon fillet, mixed pickling, bay leaves, white

Taken from cooking.nytimes.com/recipes/1984 (may not work)