Baked Herring In Vinegar And Pickling Spices Recipes

BAKED HERRING

Steps:

• Clean herrings, cut off heads and tails.
• Scale and bone herrings, cut down middle to give you two fillets.
• Rollup the fillets from the tail end with the skin inside.
• Place close together in an ovenproof dish.
• Pour over the vinegar/water mixture.
• Sprinkle with pickling spice.
• Place onions and bay leaves on top.
• Cover with foil and bake slowly in a warm oven for 1½ hours.
• At Gas 2, 300ºF, 150ºC.

PICKLED HERRING

Steps:

• Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
• In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
• Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.

PICKLING YOUR OWN HERRING

Steps:

• 1. Remove the heads from the herring and scale the fish. Wash well, open them, and remove the milt (roe of male fish). Clean the fish well, drain. Lay the herring and milt in water to cover in the refrigerator overnight.
• 2. The next day rub the milt glands through a sieve or mash them well, and mix with 1 tablespoon of the sugar and a few tablespoons of the vinegar.
• 3. Place in a 1 1/2-quart jar in layers the herring, onion, lemon slices, cloves, peppercorns, and bay leaves.
• 4. Add the milt gland mixture, the remaining vinegar, and as much of the remaining sugar as your taste dictates.
• 5. Cover the jar and keep in the refrigerator for at least 4 days.