Pickled Herring

Recipe Ingredients

1 lb	454g / 16oz	Fresh filleted herring - (abt 6)
1 cup	237ml	Salt
3 tablespoons	45ml	Water
1 teaspoon	5ml	Allspice
3/4 cup	148g / 5.2oz	Sugar
3 cups	187g / 6.6oz	Onions - thinly sliced (large)
3 cups	711ml	White vinegar
3		Bay leaves
1		Freshly-ground black pepper

Recipe Instructions

Put some salt in bottom of small bowl. Place fish skin-side down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry.

Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one-quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve.

This recipe yields 1 pound.

Source:
EMERIL LIVE with Emeril Lagasse - Recipe from The Taste of Gloucester: A Fisherman's Wife Cooks, by The Fishermen's Wives of Gloucester, The Cape Ann League of Women Voters, published by Gloucester Cookbook Committee, 1976 - From the TV FOOD NETWORK - (Show # EM-1C25)

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