Recipe courtesy of The Cape Ann League of Women Voters
and
The Fishermen's Wives of Gloucester
Pickled Herring
- Yield: 1 pound
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 202
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 11
- Cholesterol
- 34
- Sodium
- 528
Ingredients
1 pound fresh filleted herring, skin off (about 6)
1 cup salt
3 tablespoons water
1 teaspoon allspice
3/4 cup sugar
3 large onions, thinly sliced
3 cups white vinegar
3 bay leaves
Dash black pepper
Directions
- Put some salt in bottom of small bowl. Place fish skin down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve.