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Pickled Herring
Preparation info
- Makes
2 pints
- Difficulty
Easy
Appears in
By Helen Witty and Elizabeth Schneider
Published 1979
This is a more-or-less-classical version, one you might encounter in a delicatessen that prepares its own pickled herring—plump, spicy fish pieces and crisp onion rings, considerably less sweetened than mass-produced pickled herring in jars.
Ingredients
1½ to 2 pounds ¾ cup ¾
Method
- Soak the drained herrings in plenty of water in the refrigerator for 12 to 24 hours, changing the water twice.
- To make the pickling solution, bring to a boil the water, vinegar, pickling spice, and sugar in an enameled, stainless-steel, or glass saucepan. Let cool.
- Rinse the soaked herrings and pat them dry. Halve ea
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