Pickled herring or other fish

Yield: 1 servings

Measure 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.

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