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LOCATION: Recipes >> Preserving Meats >> Pickled Herring 06

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Pickled Herring
Yield: 12 servings

6 fillets salt herring
4 large onions, thinly sliced
1 cup white vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon pickling spice
4 bay leaves

Wash the herring fillets well under running cold water.

In a glass or plastic bowl, place the fillets. Cover the fillets
with cold water and refrigerate overnight (about 10 to 12 hours).

Rinse the fillets again and place them in a glass or enameled
casserole or baking pan. Cover the herring with the sliced onions,
making layers in necessary.

In a saucepan, combine the vinegar, water, sugar, pickling spice,
and bay leaves. Bring to a boil and reduce to a simmer. Cook for
3 to 5 minutes until the sugar is dissolved. Cool slightly and
pour over the herring fillets. Cover and place in a cool spot or
refrigerate and marinate for 2 to 3 days before serving.

Remove the herring fillets from the marinade and slice into bite-size
pieces. Place the pieces in a serving bowl. Remove the bay leaves
from the marinade. Mix the marinade and onions with the herring
pieces, and serve.


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