Herring Pickled
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
herrings
|
* |
| 2 | each |
onions
|
|
| 1 | cup |
vinegar
|
|
| ½ | cup |
water
|
|
| 3 | tablespoons |
sugar
(to taste) |
|
| 1 | cup |
sour cream
|
|
| 1 | tablespoon |
pickling spices
whole, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
herrings
|
* |
| 2 | each |
onions
|
|
| 237 | ml |
vinegar
|
|
| 118 | ml |
water
|
|
| 45 | ml |
sugar
(to taste) |
|
| 237 | ml |
sour cream
|
|
| 15 | ml |
pickling spices
whole, optional |
*
|
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.
