Thread: Bottling salmon

Originally Posted by baldbob

My recipe is 1 teaspoon sugar 1 teaspoon salt and a tablespoon white vinegar!
Boil for 4 hrs and allow to cool until lids pop down!!

I use 2 tbs vinegar, 2 tsp salt and 2 dsp olive oil for a 500ml jar, but I like to mix it up a little by substituting the vinegar with lemon juice and some shredded lemon rind, or use raspberry vinegar, and add thyme, maybe some peppercorns...




Potted Salmon/trout is nice...doesnt keep very long, that is the only problem!!