Pickled Herring

Recipe Ingredients

6		Miltz herring fillets
4		Onions - sliced thin
1 cup	237ml	White vinegar
1/4 cup	59ml	Water
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Pickling spice
2		Bay leaves
3/4 cup	177ml	Sour cream - optional

Recipe Instructions

Wash the herring thoroughly and soak in cold water for 6 hours; drain.

Cut the herring into 2-inch pieces. In a glass jar or bowl, arrange alternate layers of herring and onions. Bring the vinegar, water, sugar, pickling spice and bay leaves to a boil. Cool slightly and pour over herring. Cover tightly and shake. Place in the refrigerator for 48 hours before serving. For dairy meals, the liquid may be mixed with sour cream before or after pickling. This may be kept in refrigerator for a week. Serves 6 to 12.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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