Lox, Pickled (Russ & Daughters)

Ingredients

• 2 pounds salt-cured wild pacific salmon (a.k.a. belly lox)
• 2 large Spanish onions, peeled and sliced in rounds
• 5 cups cold water
• 1 cup white vinegar
• 1 cup sugar
• 1/2 cup mixed pickling spices, including coriander seed, mustard seed, dill seed, allspice, bay leaf, dried chili pepper