PICKLED SALMON
4 pounds wild salmon, 1-quart champagne vinegar, 1/2 cup of white sugar, 1/2 cup sea salt, 6 bay leaves, 1 1/2 ounces whole peppercorns, 1 1/2 teaspoons ground nutmeg, 5 tablespoons ground mace, 3 tablespoons pickling spice, 1 medium yellow onion, sliced, 1 tablespoon vegetable oil.
Wash the salmon and wrap in a sheet of cheesecloth st aside. Get out a large soup pot, add the sugar, sea salt, bay leaves, vinegar, peppercorns, nutmeg, mace, pickling spice, onion, and 6 cups of water. Add the salmon and bring to a rapid boil. Reduce heat to a simmer and cook for 40-45 minutes. Remove from the water and change the cheesecloth to a dry piece. Refrigerate for about 6 hours, add oil to the salmon
