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Herring, Pickled (Home-Cured) (P, TNT)
Source: "The Taste of Gloucester: A Fisherman's Wife Cooks," by The Fishermen's Wives of Gloucester, The Cape Ann League of Women Voters, published by Gloucester Cookbook Committee, 1976
Yield: 1 pound

1 pound fresh filleted herring, skin off (about 6 pieces)
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

Put some salt in bottom of small bowl. Place fish over, 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" 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.

Poster's Notes:
Brian Mailman says: As Moshe has pointed out a few times, for safety's sake be sure to freeze the herring for at least 48 hours before attempting this preparation.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A