method
1. Wrap salmon in cheesecloth and simmer in salted water about 45 minutes.
2. Drain, wrap in dry cloth and chill until ready to use.
3. Combine 1 quart of the cooking water with vinegar and spices. Cover and cook 5 minutes.
4. Cool. When quite cold, pour over salmon, then add oil. Cover closely and store in a cool dry place.
5. This pickle will keep for several months.
