Pickled Herring

[Leif]

I usually pickle some herring if I catch them while Mackerel fishing. This year we have caught quite a few. Most recipies call for soaking the herring first. This is because they are usually salted when you buy them and you have to soak and rinse them for hours to get the salt out. This recipe is for fresh herring to be pickled.

There are many recipies out there on the net for pickled herring, this one is pretty simple. I like to leave them in the refrigerator a couple of days before I eat them but you can have them after a few hours if you want. They will last a couple of weeks in the refrigerator.

Ingredients:

6 herring
1 large spanish onion sliced
2 bay leaves
20 peppercorns
1 cup water
2 cups white vinegar
1/4 cup regular sugar



Directions:

Fillet and skin herrings. Combine bay leaves, peppercorns with water, vinegar and brown sugar. Bring to boil, set aside to cool. Slice fish into 1-2 inch slices. Place in sterilized pickling jar, layering sliced onions, fish and cooled liquid. Cover. Shake to mix contents. Set in refrigerator for 2-3 days. Check occasionally to shake and push down onions. Bring up bottom pieces of fish to get top pieces down into liquid.