Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Vinegar
4 c Water
2 ts Cinnamon
4 ts Ground cumin seed
6 lg Cloves of garlic, mashed
Salt and pepper to taste
Mix all of the ingredients in a large kettle and stir
well. Add salmon slices and stir well so each slice
will absorb the spices and garlic. Leave in brine over
night, but not longer than 24 hours, as salmon tends
to get mushy. Remove from brine, roll in cracker
crumbs or meal and fry in hot oil. This recipe can be
cut down depending on how many salmon slices you wish
to prepare, but make sure you use 2 parts of water to
1 part of vinegar.
NOTE: Pork chops are delicious prepared the same way,
with the exception that you leave them in the brine 24
hours or longer.
ALICE E. TRIAMLE,, Ukiah Grange, No. 419. From "Our
Favorite Grange Recipes", compiled and edited by the
Home Economics Comittee of the California State
Grange, Gladys True, Chairman. Printed by the Record
of Yolo County, 1965.
