1-1/2 c.white vinegar
1-1/2 c. water
14 whole allspice
12 whole peppercorns
1 tsp. pickling spice
2 to 4 bay leaves
2 to 4 red peppers
Bring all ingredients to a rolling boil. Cool. Pack small pieces
of salmon into quart jars. Cover with cool pickling liquid. Seal jars.
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