1 Whole Salmon, gutted and cleaned, head and tail removed
1/3 C. Sugar
1 1/2 C. Cider Vinegar
1/2 C. Water
1 tsp. Pickling Spices
Cut salmon into large pieces, and lay skin side down. Layer with rock salt and leave 24 hours. (??? refrigerated I assume) In saucepan add sugar, vinegar, water and pickling spices. Bring to a boil, cook 1 minute, then remove from heat. Allow to cool completely. After 24 hours, rinse fish with fresh water 4 – 5 times. Cut into smaller pieces and place in jars, layering with onions in between. Pour cooled brine over fish, covering completely. Store in refrigerator.