1 qt sized glass jar with lid pickling salt 2 lbs filleted salmon 4 cups apple cider or white vinegar 2 cups sugar 1 Tlbs pickling spice 2 onions, sliced Rub salmon fillets with pickling spice in container with lid and put in refrigerator for 24 hours to brine. Rinse salmon and the container in cold water then add salmon back to container, cover the salmon with cold water and put back in refrigerator for another 8-10 hours. Put vinegar, sugar and pickling spice in a saucepan and simmer until sugar is dissolved. Put in refrigerator to cool. Remove fish from refrigerator, dispose of water and pat fillets dry then cut into bite sized pieces. Put salmon pieces into jar with sliced onions and add cooled pickling liquid to cover salmon. Put lid on jar and refrigerate at least 72 hours before eating. Will keep in refrigerator up to a month.