Reviews        Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0          

Back to Pickled Lox All Reviews for Pickled Lox - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pickled Lox Recipe Summary prep: 15 mins total: 2 days 12 hrs 15 mins Servings: 8 Yield: Makes 2 1/2 quarts

Ingredients Ingredient Checklist 2 pounds belly lox (from midsection of a salt-cured salmon) 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

Gallery Pickled Lox

Recipe Summary prep: 15 mins total: 2 days 12 hrs 15 mins Servings: 8 Yield: Makes 2 1/2 quarts

Pickled Lox     

Pickled Lox

Pickled Lox

Recipe Summary prep: 15 mins total: 2 days 12 hrs 15 mins Servings: 8 Yield: Makes 2 1/2 quarts

Recipe Summary

prep: 15 mins total: 2 days 12 hrs 15 mins

Servings: 8 Yield: Makes 2 1/2 quarts

prep: 15 mins

total: 2 days 12 hrs 15 mins

prep:

15 mins

total:

2 days 12 hrs 15 mins

Servings: 8

Yield: Makes 2 1/2 quarts

8

Makes 2 1/2 quarts

Ingredients

Ingredients

  • 2 pounds belly lox (from midsection of a salt-cured salmon) 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

Directions

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 red-pepper 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.

Reviews

 Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0        

Reviews

Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0       

Add Rating & Review

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

    All Reviews for Pickled Lox

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pickled Lox

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest