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HERRING (PICKLED FISH)
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|3 quarts||raw fish, filleted, skinned and sliced in small pieces.|
Heat 1 quart water and 1 cup canning salt. Cool. When cool, pour over fish; cover with a glass plate. Use a large glass bowl. Leave sit for 24 hours in the refrigerator. Rinse well.
Boil 1 quart white vinegar, 1 1/2 cups sugar, 2 teaspoons mixed spices and 2 bay leaves. When cool add 1 cup Rhine wine. Pour over the fish and add lots of sliced onions. Cover with a plate. Let stand in refrigerator for 3-4 days. Put fish in jars and cap. Keep in refrigerator.
Substitute sea salt for canning salt in a ratio of one to one. Grind it finely.
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