Nova Scotian Salmon Gundy

• 1 large piece skinned wild salmon fillet, about 12 ounces (340 g), pinboned
• 3/4 cup (210 g) pickling salt
• 1 small onion, sliced
• 1 cup (250 ml) distilled white vinegar
• 1/4 cup (50 g) sugar
• 1 tablespoon classic pickling spice, in a cloth bag

1. Cut the salmon into 1-inch (2.5-cm) cubes and place in a bowl.
2. Add the salt, toss to mix, cover, and refrigerate overnight.
3. Rinse the salmon cubes under cool water to remove the salt, place in a clean bowl, add cold water to cover, and soak in the refrigerator for 2 hours.
4. In a large, widemouthed Mason jar or wire-bale canning jar, place a layer of fish, then a layer of onion slices.
5. Repeat.
6. In a covered saucepan, combine the vinegar, sugar, and pickling spice and bring to a boil.
7. Remove from the heat and let infuse for 10 minutes.
8. Discard the bag of spices and pour the boiling mix over the fish and onion.
9. Seal the jar, let cool, and refrigerate.
10. Give the salmon and onion a day or two to pickle.
11. They will keep in the refrigerator for up to a month.

salmon fillet, pickling salt, onion, white vinegar, sugar, classic pickling spice

Taken from www.epicurious.com/recipes/food/views/nova-scotian-salmon-gundy-388970 (may not work)