PICKLED HERRING
Steps:
- Put some salt in bottom of small bowl. Place fish skin down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve.
PICKLE HERRING FOR POLISH ROLLMOPS (ROLMOPSY)
This traditional recipe for Polish Herring rollmops, or rolmopsy marynowany w oleju, is the real deal from the Culinary Institute in Cracow, Poland.
Provided by Barbara Rolek
Categories Appetizer
Time P3DT1h
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Remove the heads from the herrings. Soak in a large pan of cold water about 24 hours, changing the water two to three times.
- To clean, make sure there are no scales on the fish. Slit the belly and remove the intestines. Remove the milt from male herring and set aside. Remove the roe from female herring and discard it. Wash the herring cavities well. Remove the bones.
- You should have 8 fillets. Spread each with some of the pepper, mustard, and onion. Place a pickle portion at the small end or large end of the fillet, as you prefer, and roll up, securing with a toothpick.
- Place in a clean, sterilized jar. Continue with remaining fillets.
- In a small saucepan, bring vinegar, water, bay leaf, and any remaining chopped onion to a full rolling boil. Let cool to lukewarm. Remove milt, if using, from sac and rub it through a sieve into the vinegar mixture.
- Add oil and sugar, and mix well. Adjust seasonings, if necessary. Pour lukewarm pickling liquid over herring.
- Cover the jar and refrigerate three to five days at which time the herring will be ready to eat. It can be refrigerated for up to 10 additional days.
- This can be served as an appetizer or a main course with boiled potatoes and rye bread.
Nutrition Facts : Calories 76 kcal, Carbohydrate 4 g, Cholesterol 1 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 170 mg, Sugar 1 g, Fat 6 g, ServingSize 18 rolls, UnsaturatedFat 0 g
PICKLED HERRING
A polish recipe. My Mom makes for Cristmas Eve. Just be sure to change the water while soaking. On New Years Eve after the toast it is Good Luck to have a bit of Herring.
Provided by Rita1652
Categories Onions
Time 15m
Yield 2 pints
Number Of Ingredients 10
Steps:
- Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
- Change water twice.
- To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
- Stir to dissolve sugar; let cool.
- Rinse the fillets with cold water and pat dry with paper towels.
- Cut fish in 1-inch pieces removing bones.
- Peel and slice onion.
- Separate slices into rings.
- Arrange herring and onion rings in alternate layers in sterilized jars.
- Cover with pickling solution and cap.
- Refrigerate at least 3 days before serving.
- The herring will keep up to 3 weeks refrigerated.
MARINATED HERRING GERMAN-STYLE
Make and share this Marinated Herring German-Style recipe from Food.com.
Provided by DeSouter
Categories German
Time 20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Wash fillets; drain; arrange in bowl.
- mix all other ingredients; pour over herring.
- cover and place in refrigerator.
- let chill and marinate 24 hours.
Nutrition Facts : Calories 409.2, Fat 25.9, SaturatedFat 8.9, Cholesterol 127.3, Sodium 187.5, Carbohydrate 7.9, Fiber 1.2, Sugar 3, Protein 34.7
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