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Pickled Lox

Yields6 Servings

For the Lox:
 1 lb Lox, in one piece
 2 Large Spanish Onions, peeled and sliced in 1/2" rounds
 5 cups Cold Water
 1 cup White Vinegar
 1 cup Sugar
 ½ cup Mixed Pickling Spices
For the Cream Sauce:
 2 cups Sour Cream or Mayonnaise
 ½ cup Water
 2 tbsp Marinade from pickled lox
For the Lox:
1

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.

2

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.

For the Cream Sauce:
3

In a mixing bowl place the sour cream or mayonnaise, water and marinade. Mix well with a whisk to eliminate lumps.

4

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.

Nutrition Facts

6 servings

Serving size

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