Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Schmaltz herring |
| 2 \N | Onions |
| 1 cup | Vinegar |
| ½ cup | Water |
| 3 tablespoons | Sugar (to taste) |
| 1 cup | Sour cream |
| 1 tablespoon | 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.