Quote:
Originally Posted by dakota560
Could you provide the recipe / process for pickling the herring. Are the herring cooked before or after or do the juices do all the work?
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Hey Dakota!
The herring is not cooked first. The vinegar "cooks" the fish in the pickling process.
I usually pickle some herring if I catch them while Mackerel fishing. This year we have caught quite a few.
Most recipes 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:
12-24 herring
2 large spanish onion sliced thinly
2 bay leaves
20 peppercorns
2 cups water
2 1/2 cups white vinegar
1 cup regular sugar
I added thinly sliced carrots to this batch as well.
Directions:
Fillet and skin herrings. Combine bay leaves, peppercorns with water, vinegar and sugar. Bring to boil, simmer for 5 minutes. 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.
