Pickled herring

Yield: 10 servings

Measure Ingredient
6 \N Fillets salt herring
4 larges Onions, thinly sliced
1 cup White vinegar
½ cup Water
2 tablespoons Sugar
1 tablespoon Pickling spice
4 \N Bay leaves

Wash the herring fillets well under running cold water.

In a glass or crockery 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.

Now make the marinade. 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. Makes 10 to 12 servings.

ADVICE FROM MAMA: While ny father used an old-fashioned enameled pan in which to soak and marinate the herring, I prefer to use those nice plastic containers that come in different shapes and sizes, each with its own lid. They're manufactured by Rubbermaid and sold in grocery stores and hardward stores. Sometimes progress is great.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.

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