Solomon Grundy Recipes

SOLOMON GUNDY

Solomon Gundy image

This is a very old recipe from the Lunenburg area of Nova Scotia. It is usually served as an appetizer. Serve the squares of herring with slices of raw onion on a cracker or tiny toast and garnish with a bit of pickled red pepper. I haven't included the overnight soak time in the prep time.

Provided by Barefoot Beachcomber

Categories Lunch/Snacks

Time 35m

Yield 50 pieces of fish

Number Of Ingredients 5

Ingredients

3 whole salt herring fillets
1 tablespoon whole mixed pickling spice
1 1/2 cups white vinegar
1/2 cup white sugar
4 medium onions, sliced

Steps:

Remove heads and tails from herring.
Soak herring in cold water for 12 hours or overnight, changing water once or twice.
Thoroughly clean and skin the herring, taking care to remove all bones.
Cut into 1 inch squares.
Tie the pickling spice in a cheesecloth bag.
In a large saucepan, combine the vinegar and sugar.
Add the spice bag and boil for 5 minutes.
Cool.
In a large glass container, alternately layer the herring and onion slices.
Pour the cooled marinade over the herring.
If you want a spicier taste, add the spice bag to the mixture.
Keep refrigerated.

Nutrition Facts : Calories 30.4, Fat 1, SaturatedFat 0.2, Cholesterol 6.6, Sodium 10.6, Carbohydrate 3, Fiber 0.1, Sugar 2.4, Protein 2.1

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