Pickling is a traditional way Alaskans preserve their seasonal harvest and enjoy summer’s abundance in colder months. In False Pass—the village near our family’s homestead—villagers salted silver salmon they harvested each fall to trade the cannery store for groceries over the winter. Jars of pickled fish were also made from the salted fish and traded around the community for smoked salmon, a halibut fillet, or a piece of caribou meat. We love pickling hearty chunks of salmon and succulent onion slices in a method similar to the pickled herring that is common to Scandinavian coastal cuisine. This recipe can be prepared with fresh fish or salmon from your freezer and enjoyed with sesame crackers or straight from the jar.