Hot Pickled Herrings Food

PICKLED HERRING

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.

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.

PICKLED HERRING

Steps:

• Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
• In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
• Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.

PICKLED HERRING SPREAD

Steps:

• Drain herring of wine, do not rinse off any left over spices.
• Place cream cheese and drained herring in food processor.
• Process until smooth and spreadable.
• Finely chop scallions.
• Remove spread from processor and place in to a medium sized bowl.
• Fold in finely chopped scallions while tasting for salt and pepper.
• Keep cool until it is ready to be served.
• Garnish with sprig of parsley.

SHERRY PICKLED HERRING

Steps:

• Soak herring in cold water for 24 hours,in the refrigerator changing water at least 3 times.
• Cut herring diagonally into 1 -inch pieces.
• Arrange herring and onion slices in a jar.
• Combine the sherry, vinegar, water, sugar, and allspice; pour over herring.
• Cover jar tightly, and refrigerate at least 24 hours.
• Serve with boiled potatoes or on a smorgasbord.

PICKLED HERRING

Steps:

• Dissolve 3 tablespoons of the salt in 3 cups of cold water.
• Put the herring in the salt water, cover and refrigerate for 12 hours.
• Put the remaining salt, the vinegar, sugar, allspice berries, peppercorns, and bay leaves in a small saucepan with 1 cup of water.
• Stir this mixture over med/high heat until the sugar dissolves, then remove from the heat and cool.
• Remove the herring from the salt water and put in a shallow baking dish.
• Put the onions on top of the fish, then pour in the pickling mixture.
• Cover and refrigerate overnight.
• Serve right from the dish, yum!

PICKLED FRESH HERRING

Steps:

• Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.