Pickled Herring Three Ways 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:

• 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!