1 Pound
Fresh Herring; scaled, filleted, skin on/off
(Approximately 8 - 10 Herring per Jar)
Salt Brine
1 teaspoon Mixed Pickling Spice
1 Bay Leaf
pinch of Dill
dash of Black Pepper
medium Onion, thinly sliced
few small pieces of Carrot, thinly sliced
fresh Garlic slices/chunks
1/3 cup Sugar
1-1/2 cups White Vinegar
1 quart Mason Jar
To make the salt brine, mix enough salt in a bowl of water to make a
salty solution to float a raw egg (or until good & salty).
Cut fish into 1-inch pieces & place in salt brine, cover & refrigerate
for 1 day.
Discard salt brine & wash herring well in cold water. Dry the Herring
with paper towels.
In a saucepan, bring vinegar to a boil adding pickling spice, dill,
pepper, sugar & bay leaf. Mix until sugar is dissolved. Remove from
heat & cool.
In a one quart jar put herring, onion, carrot & garlic. Fill to top
with cooled pickling solution. Keep tightly closed jar in refrigerator
3 to 4 days until ready to serve.
I like to mix drained pickled herring & onions with sour cream & serve
on a toasted English muffin or saltine crackers. Or you can just eat
it straight from the jar. Yum...
Enjoy
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