Herring Pickled

Directions

Soak herring whole overnight. Remove skins and entrails. Filet herring and cut into pieces; or cut into slices through bone.

Place herring in jar in layers alternating with sliced onions.

Combine vinegar, water, sugar and sour cream.

Pour over herring. Store in refrigerator for a day or two before serving.

If you like it sweeter, add more sugar; sour, add vinegar.

If you wish, omit sour cream in the pickling liquid.

Instead, add it to the drained, pickled herring when ready to serve.

A tablespoon of whole pickling spice added to the marinade adds zest.