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.