2 envs. gelatin
1/2 c. cold water
1/2 c. boiling water
4 tbsp. sugar
2 tbsp. lemon juice
2 tbsp. vinegar
4 tbsp. grated onion
1 tsp. salt
1 tbsp. horseradish
2 (1 lb.) cans red salmon, drained, flaked, and boned
1 c. mayonnaise
2/3 c. chopped sweet pickles
1/2 c. chopped celery

Soften the gelatin in the cold water and add to the boiling water. Mix together the rest of the ingredients, then add the gelatin. Spoon into a 6 cup wet mold and chill overnight.