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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star Ingredients:
1 large salt herring |
2 cups white vinegar |
1/2 cup sugar |
6 peppercorns |
6 allspice berries |
1 bay leaf |
Directions:
1. Clean filet and remove skin from herring.
2. Rinse in lukewarm water and soak in plenty of cold water for 7 hours.
3. Drain on paper towels and remove as many small bones as possible.
4. Cut into bite size slices diagonally and arrange in tight rows in a shallow bowl.
5. Mix all other ingredients in saucepan.
6. Bring to boiling point then chill.
7. Strain and color with a little brine from pickled beets.
8. Pour over herring then cover and refrigerate overnight.
9. When ready to serve garnish with sliced red onion and crushed allspice.
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