INLAGD SILL - SCANDINAVIAN PICKLED HERRING
Overnight soaking not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lunch/Snacks
Time P2DT5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak herring overnight.
- Drain; skin and remove all bones.
- Mix vinegar, pepper, sugar, crushed peppercorns and pour over herring.
- If the vinegar is very strong, dilute with water.
- Let stand for a few hours.
- When serving, cut into 1/2 inch wide strips diagonally across fish and arrange on a dish to look like a whole fillet.
- Garnish with minced onion.
Nutrition Facts : Calories 23, Sodium 0.6, Carbohydrate 4.7, Fiber 0.1, Sugar 4.3, Protein 0.1
PICKLED SALT HERRING
Make and share this Pickled Salt Herring recipe from Food.com.
Provided by CJAY8248
Categories Low Cholesterol
Time 15m
Yield 2 fish, 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean fish. Remove heads. Soak fish in cold water for 10-12 hours, changing water a few times so fish will not be too salty. If you wish, start soaking a few hours before going to bed; change water a few times, then soak overnight. Drain fish on absorbent paper; cut crosswise into 1/2" slices without removing bones and place in a glass jar. Combine dressing ingredients and bring to boiling point. Chill. Pour over herring. Cover and let stand a few days in refrigerator before serving. Always serve this kind of herring from the jar. Taste improves the longer herring is pickled.
Nutrition Facts : Calories 347.4, Fat 10.7, SaturatedFat 2.5, Cholesterol 55.2, Sodium 114.4, Carbohydrate 49.6, Fiber 6.5, Sugar 27.8, Protein 18.7
PICKLED HERRING
A polish recipe. My Mom makes for Cristmas Eve. Just be sure to change the water while soaking. On New Years Eve after the toast it is Good Luck to have a bit of Herring.
Provided by Rita1652
Categories Onions
Time 15m
Yield 2 pints
Number Of Ingredients 10
Steps:
- Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
- Change water twice.
- To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
- Stir to dissolve sugar; let cool.
- Rinse the fillets with cold water and pat dry with paper towels.
- Cut fish in 1-inch pieces removing bones.
- Peel and slice onion.
- Separate slices into rings.
- Arrange herring and onion rings in alternate layers in sterilized jars.
- Cover with pickling solution and cap.
- Refrigerate at least 3 days before serving.
- The herring will keep up to 3 weeks refrigerated.
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