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
Preparation
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.
