|Although labor intensive, you’ll be reaping rewards many times over |
each and every time you open a jar and partake
of your pickled sockeye deliciousness…
*(Note: I've found organic pickling spice tends to be much more flavorful than typical store-bought versions, so you might consider increasing the amount per pot of brine to 3/4 or 1 cup)
For “Jalapeno Pickled Salmon,” simply place 3 to 4 store-bought jarred 'hot' pickled jalapeno slices in bottom of jars before filling with remaining above-listed ingredients.
IMPORTANT: Do not use the water-bath method to seal the jars, as the curing/cooking process is undergone when pickling. You simply store product in refrigerator up to the expiration date, not in pantry.