Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.
Clean and split herring.
Soak overnight in water.
Then bone and skin; cut in small pieces.
Make a brine of vinegar, sugar and spices and pour over herring.
Add sliced onions.
Dress herring, removing head and tail.
Wash well.
Cut herring in 1-inch wide chunks and put in 1 gallon jar.
Make brine of 1 cup salt to 2 quarts water.
Pour over chunks and soak for 48 hours in the refrigerator.
Next wash the chunks with fresh water. Drain.
Soak fillets in cold water for 6 hours, changing water often. Rub fillets under cold water until not slick.
Combine above ingredients; heat until sugar dissolves.
Cool.
Layer slices of herring, sliced red onion, bay leaves and whole allspice.
Add brine; let stand for 3 days.
Combine all ingredients except herring and mix well.
Add the herring and refrigerate until it is time to serve.
Great with pumpernickel bread.
Serves 25 to 30 people as hors d'oeuvres. Keeps indefinitely in refrigerator.
Soak herring in cold water for one hour.
Remove skin and bones; cut into very small pieces.
Toss beets, apples, herring, onion, and pickle with salt and French dressing.
Chill for two hours.
Serve on a platter and garnish with finely chopped egg whites.
Sieve egg yolks and sprinkle on top of salad.
but not mushy. The original recipe says it can all be
Chop herring and vegetables very fine and add seasonings.
Toss together with dressing and serve with shredded lettuce.
Garnish with hard cooked eggs.
TO PREPARE USING SALT HERRING:.
soak the herring in cold water overnight
EFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the
aking dish and pour the brine over the chicken. Cover with
ours in refrigerator, in blended BRINE ingredients: 4 cups cold water
e too much room for brine in the jar. The pickles
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
br>Wash and dry the herring and season them well with
Soak herring in cold water for at least 24 hours.
Change water every 8 hours or more often.
Save the milch from herring.
Skin, remove bones and cut each herring into 4 pieces.
Arrange onions in a bed on a deep platter.
Arrange herring on top of onions.
Boil vinegar and cool.
Rub milch through fine sieve.
Mix with vinegar and sugar and pour over the herring.
Serve with whole boiled potatoes.
old turkey) bring all the brine ingredients but turkey to boil
hop the garlic. Roll the herring in the breadcrumbs.
Heat
br>Open the jars of herring and drain them in a
Cut herring into small pieces.
Slice eggs.
Layer herring and eggs in bowl.
Put chopped onion on top.
Mix mayonnaise with cream and curry powder.
Add lemon juice, salt and pepper to taste.
Pour dressing over herring and decorate with sliced hard-boiled eggs and chopped parsley.
This can be artfully arranged in a clear glass bowl to show the layers.