Wash filleted salmon in salted cold water.  Be sure to remove all blood.

Cut Salmon in 1/2 inch chunks.

Add enough salt brine to cover the salmon chunks mixed as follows:
2 cups of brine salt/gallon of water

Brine in refrigerator for 18-24 hours stirring the mixture 3-4 times to be sure all the chunks can absorb the brine equally.

When the raw salmon tastes as salty as you'd like it, drain the salt brine and rinse with cold water.

Make a mixture to your liking of any combination of the following sliced veggies: raw onion, carrots, celery, garlic, red bell peppers

Add these in the amounts you like to the brined fish chunks.

Make a pickling sauce by adding all of the following ingredients together and simmering for 30 minutes:
   6 cups white vinegar
   2 cups white sugar
   1 cup pickling spice
   2 tsp - Tablespoons red pepper flakes
   3 cups beer or water

COOL the pickling sauce and pour over the salmon chunks and veggies

Refrigerate and stir 2X/day for the next 3 days

Jar and eat!  (Lasts 4-6 weeks in the refrigerator)