Pickled herring or other fish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Deheaded, cleaned herring or other fillets |
| 4 | tablespoons | Salt |
| 2 | teaspoons | Mixed pickling spices |
| 1½ | ounce | Dry white wine |
| 2 | mediums | Sliced onions |
| 1½ | cup | Apple cider vinegar Cut herring in 1 1/2-inch slices. Boneless fillets of the fish should be cut in 1 1/2 inch squares. Fill quart jar 3/4 full with jaw with liquid. Cap and shake jar vigorously. Place herring in refrigerator for four weeks. Other fish without bones will be ready to east in one week. Pickle fish will keep for a long period of time if kept refrigerated. |