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Salmon, Spicy Pickled I (P, KLP, TNT)
Source: "The Jewish Cook Book," by Mildred Grosberg Bellin, an old cook book purchased over 50 years ago - republished in 1981 by Coles Notes
Serves: 4 to 6

1 cup vinegar
1 cup white wine
1 cup water
1/4 tsp. mace
1 or 2 cloves
1/4 tsp. ginger
1 or 2 whole peppers
1 tsp. grated horseradish
3 lbs. boiled salmon

Boil all ingredients except salmon for 15 minutes, and strain over salmon. Serve cold.

Posted by Sylvia Allen, Z'L

Nutritional Info Per Serving: N/A