Pickled Lox
Jul
Soak the lox overnight in cold water in the refrigerator, changing the water once. Cut the lox pieces into bite-sized chunks. Place in a glass dish, layering them with the onion slices.
In a mixing bowl place the water, vinegar, sugar and pickling spices. Stir by hand until the sugar dissolves. Pour the mixture over the salmon and leave it out on the counter top overnight so that the pickling process starts to work. In the morning refrigerate for 2 days or until ready to use. Serve as is or with sour cream sauce.
In a mixing bowl place the sour cream or mayonnaise, water and marinade. Mix well with a whisk to eliminate lumps.
Serve with the pickled lox or cut the lox into bite size pieces and store together in the refrigerator until you are ready to serve it.
Hi. You have a recipe for pickled lox. It calls for vinegar. Being that I don’t use vinegar now till after Hoshana Rabba, is it possible to use lemon juice? Would the pickling work? Thank you so much. Ksiva vchasima tova.
Hi Pessie
It’s possible because lemon juice does have similar “curing” properties. However, we haven’t tried it so we aren’t sure how it work. If you do try let us know how it worked out
chayale
You might try citric acid.
Thanks for the suggestion. This recipe uses ingredients most cooks have at home