Freeze salmon fillet for 48 hours at 0
Cut the salmon fillets into half inch
strips. In large bowl, combine water and marinating salt. Stir them
until salt is almost dissolved.
Put in the salmon strips. Cover with
plastic wrap. Refrigerate up to 48 hours.
Drain and discard saline. Rinse fish in
cold water until rinse water is clear and drain.
In same large bowl, lay the salmon strips
and 5 cups vinegar. Cover with plastic wrap. Refrigerate for 24 hours.
Drain and discard vinegar. Do not rinse
salmon strips. In three 1-quart jars, loosely layer salmon fillets and
white onion. Cover and chill.
In 2-quart saucepan, combine remaining 5
cups vinegar, the sugar and remaining ingredients. Bring mixture to a
boil over medium-high heat, stirring constantly until sugar is
dissolved. Reduce heat to medium-low and simmer for 15 minutes. Remove
from heat. Cool completely.
Pour marinating liquid over fish to
cover. Seal the 1-quart jars by using two-part sealing lids.
Refrigerate at least 7 days before
serving. Store the marinating salmon strips in refrigerator not more
than 28 days.