Easy Pickled Salmon_Method

Main ingredients: Fresh salmon, cut into 1/2" pieces, onions, sliced into 1/4" rings, rock salt;
Spices: pickling spice or make your own. I used: whole and crushed mustard seeds, bay leaves, juniper berries, pepper corns, dried onion flakes and hot pepper flakes (optional).
Layer fresh  salmon and rock salt. Pack tightly, cover and place in the refrigerator for 3 days. Turn each day. On the third day, rinse the salmon thoroughly.
Brine: For every 1 C. cider vinegar, add 1.5 C. sugar, 1 C. water. Bring to a boil, add spices. Toss in onion rings, pour cooled brine in the salmon. Pack in mason jars. Place in the refrigerator for at lease 1 day before enjoy. Last up to 2 weeks.

Rhubarb Orange Marmalade

It's the first part of May the rhubarb plants in the garden are all bushing up. I picked up a big bundle while working in the garden and brought them in. I need to do something with it...  I took a glance at the fruit basket in the corner, a couple of oranges come to view. I immediately thought of marmalade, my next thought was Rhubarb Orange Marmalade! It turned out so delicious I am not even going to bother to cap the jam. I know they'll be eaten in no time... This jam is definitely very tart, but that's just how I like it.

Rhubarb Orange Marmalade recipe:
6 C. sliced rhubarbs; 1 naval orange, ends removed, cut into 2" pieces and then process in a food processor to a course pulp; 7 C. sugar; 1 t. butter, 1 pouch of Balls Liquid Pectin. Cook the rhubarb, orange and sugar together. Bring it to a boil, break up the rhubarb with a potato masher, this takes about 8-10 minutes. Bring the content back to a full boil after mashing the rhubarb. Add the liquid pectin, stir constantly. Maintain a full boil for 1 minute. Remove from the heat, bottle the marmalade.