Cubes of smoky, buttery belly lox are pickled in a sweet-sour-salty brine to make this appetizing classic, which can also be purchased ready-made from Russ and Daughters. Pickled lox and onions are delicious served with some of the brine or removed from the brine and accompanied by sour cream sauce. Recipe courtesy of Russ and Daughters.
Martha Stewart Living, September 2012
- Prep Time 15 minutes
- Total Time 2 days 12 hours 15 minutes
- Yield Makes 2 1/2 quarts
- 2 pounds belly lox (from midsection of a salt-cured salmon)
- 5 cups cold water, plus more for soaking lox
- 2 large onions (1 1/2 pounds), sliced into 1/4-inch rounds (4 cups)
- 1 cup white vinegar
- 1 cup sugar
- 2 tablespoons coriander seeds
- 2 tablespoons mustard seeds
- 2 tablespoons dill seeds
- 1 tablespoon whole allspice berries
- 3 bay leaves
- 1 teaspoon red-pepper flakes
- Sour Cream Sauce (optional), for serving
- Cover lox with water, and soak in refrigerator 8 hours, changing water once.
- Cut lox into 1-inch cubes (you should have about 6 cups). Place in a large glass bowl, layering with onions.
- Stir together 5 cups water, the vinegar, and sugar until sugar dissolves. Add seeds, allspice, bay leaves, and redpepper flakes, then pour over lox. Cover with plastic wrap, and marinate 4 hours at room temperature. Transfer to refrigerator, and marinate at least 48 hours and up to 1 week. Serve with sour cream sauce.
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