HERRING PICKLED

      Title: HERRING PICKLED
  Categories: Fish/shellf, Pickle/reli
       Yield: 4 Servings
  
       2    Schmaltz herring
       2    Onions
       1 c  Vinegar
     1/2 c  Water
       3 tb Sugar (to taste)
       1 c  Sour cream
       1 tb Whole pickling spice
            (optional)
  
   Soak herring whole overnight. Remove skins and entrails. Filet
   herring and cut into pieces; or cut into slices through bone. Place
   herring in jar in layers alternating with sliced onions. Combine
   vinegar, water, sugar and sour cream. Pour over herring. Store in
   refrigerator for a day or two before serving.
   
   If you like it sweeter, add more sugar; sour, add vinegar. If you
   wish, omit sour cream in the pickling liquid. Instead, add it to the
   drained, pickled herring when ready to serve. A tbs of whole pickling
   spice added to the marinade adds zest.
[ add our full cookbook to your website ] [ Search The Cookbook ]