Pickled Herring

Pickled Herring

Ingredients:
2 pounds salt herring fillets
3/4 cup water
3/4 cup white vinegar
1 bay leaf
1/4 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon dill seeds
1/2 cinnamon stick
1/3 cup granulated sugar
1 red onion

Directions:
Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours. Change water twice.
To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a
boil. Stir to dissolve sugar; let cool.
Rinse the fillets with cold water and pat dry with paper towels. Cut fish in 1−inch pieces. Peel and slice
onion. Separate slices into rings. Arrange herring and onion rings in alternate layers in sterilized jars.
Cover with pickling solution and cap. Refrigerate 3 to 6 days before serving. The herring will keep up
to 3 weeks refrigerated.
Yields 2 pints.
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