Pickled Herring
Herring, etc. (approximately six inches long)
1-cup water
3 tbsp mustard
1 tsp canning salt
½ tsp lemon juice
If you are using herring or other fish that is
over 6 inches long, it is best to scale the fish. This scaling will improve the
eating as scales get stuck in your teeth and really add not improvement to the
end product. Remove heads and viscera. Pack the fish into your canning jars.
Make a mixture of the following: 1cup water and 3 tablespoons of mustard. Mix
well and pour into the glass jars containing the fish. Bring the water/mustard
level to about ¾ up the jar. Add to each jar 1 teaspoon of canning salt and ½
teaspoon of lemon juice. Cover all of this with vegetable oil leaving about ½
inch space from the top of the jar. Cook in a pressure cooker for 70 minutes at
15-pound pressure
Pickled Herrings with Brandy
2 lbs. Pickled Herring
3 1/2 C. white vinegar
1/2 C. sugar
1 tbsp. pickling spice
1 large white onion, sliced
1 C. water
2 oz. brandy
2 tbsp. salt
1 tbsp. ground white pepper
Bring all of the ingredients to a boil. Let cool. Pour the liquid over the
fish. Refrigerate for one week
Pickled Herring with Pepercorn
3 Herrings (filleted)
1 c. Sliced Onion
1 Bay Leaf
4 Peppercorns
1 and 1/2 c. White Wine Vinegar
1/2 c. Boiling Water
Wash herring, cover with
water, soak overnight in refrigerator. Cut the fish into 1" slices. Arrange
alternate layers of fish and onions in jar. Combine the remaining ingredients,
pour over fish. Chill in a refrigerator for 3 days.
A cynic is just a man who found out when he was about ten that
there wasn't any Santa Claus, and he's still upset.
- James Gould Cozzens