Guaranteed to please, this pickled salmon is perfect as a quick appetizer that can be served on it's own to guests or family. The best part is - it can be made ahead of time and keeps well in the fridge, so you can prep it whenever you have time and have it on-hand for any occasion.
This recipe makes one gallon-jar sized batch but can easily be halved if that's too much for your household. Pickled salmon also takes several days so make sure it's started far enough in advance before you intend to eat it.
Remove the salmon from its salty brine and rinse well. Rinse the jar and add the rinsed/drained salmon chunks back in. Submerge in apple cider vinegar and return to the fridge for another 24 hours or up to 48 hours.
(note that these amounts are all approximate and you can absolutely play around with how much/what kinds of veggies are put in there)
The pickled salmon can be enjoyed after another 24 hours but with more time it will develop a better flavour.