Solomon Grundy Food

SOLOMON GUNDY

Steps:

• Remove heads and tails from herring.
• Soak herring in cold water for 12 hours or overnight, changing water once or twice.
• Thoroughly clean and skin the herring, taking care to remove all bones.
• Cut into 1 inch squares.
• Tie the pickling spice in a cheesecloth bag.
• In a large saucepan, combine the vinegar and sugar.
• Add the spice bag and boil for 5 minutes.
• Cool.
• In a large glass container, alternately layer the herring and onion slices.
• Pour the cooled marinade over the herring.
• If you want a spicier taste, add the spice bag to the mixture.
• Keep refrigerated.

NOVA SCOTIAN "SALMON" GUNDY

Steps:

• Cut the salmon into 1-inch (2.5-cm) cubes and place in a bowl. Add the salt, toss to mix, cover, and refrigerate overnight.
• Rinse the salmon cubes under cool water to remove the salt, place in a clean bowl, add cold water to cover, and soak in the refrigerator for 2 hours.
• In a large, widemouthed Mason jar or wire-bale canning jar, place a layer of fish, then a layer of onion slices. Repeat.
• In a covered saucepan, combine the vinegar, sugar, and pickling spice and bring to a boil. Remove from the heat and let infuse for 10 minutes. Discard the bag of spices and pour the boiling mix over the fish and onion. Seal the jar, let cool, and refrigerate.
• Give the salmon and onion a day or two to pickle. They will keep in the refrigerator for up to a month.