| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish/shellf, Pickle/reli |
4 |
Servings |
INGREDIENTS
| 2 |
|
Schmaltz herring |
| 2 |
|
Onions |
| 1 |
c |
Vinegar |
| 1/2 |
c |
Water |
| 3 |
tb |
Sugar (to taste) |
| 1 |
c |
Sour cream |
| 1 |
tb |
Whole pickling spice |
|
|
(optional) |
INSTRUCTIONS
Soak herring whole overnight. Remove skins and entrails. Filet herring and
cut into pieces; or cut into slices through bone. Place herring in jar in
layers alternating with sliced onions. Combine vinegar, water, sugar and
sour cream. Pour over herring. Store in refrigerator for a day or two
before serving.
If you like it sweeter, add more sugar; sour, add vinegar. If you wish,
omit sour cream in the pickling liquid. Instead, add it to the drained,
pickled herring when ready to serve. A tbs of whole pickling spice added to
the marinade adds zest.
Posted to MM-Recipes Digest V3 #294
Date: Sun, 27 Oct 1996 00:25:24 -0400
From: BobbieB1@aol.com
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