I want a recipe for good old kosher style pickled herring like my mom used to make, with plenty of onions.?

Answer 1

PICKLED HERRING
from Emeril Live

Ingredients needed:

1 pound fresh filleted herring, skin off (about 6)
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 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-inch 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.

Yield: 1 pound

Answer 2

Pickled Herring


A polish recipe. My Mom makes for Cristmas Eve. Just be sure to change the water while soaking. On New Years Eve after the toast it is Good Luck to have a bit of Herring.


2 lbs salt herring fillets
3/4 cup water
3/4 cup white vinegar
1 bay leaf
2 cloves garlic
1/4 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon dill seeds
1/3 cup granulated sugar
1 red onion


1. Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
2. Change water twice.
3. To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
4. Stir to dissolve sugar; let cool.
5. Rinse the fillets with cold water and pat dry with paper towels.
6. Cut fish in 1-inch pieces removing bones.
7. Peel and slice onion.
8. Separate slices into rings.
9. Arrange herring and onion rings in alternate layers in sterilized jars.
10. Cover with pickling solution and cap.
11. Refrigerate at least 3 days before serving.
12. The herring will keep up to 3 weeks refrigerated.

Answer 3

I looked in the Lubavitch cookbook "Spice and Spirit", but there was no pickled herring recipe.
There is "Pickled Fish" recipe, however.

PICKLED FISH
10 slices salmon, trout, or whitefish
1 1/4 cups vinegar
2 cups water
3 bay leaves
1 Tbsp pickling spices
1 Tbsp. black peppercorns
1/2 cup sugar
1 clove garlic
1 tsp. salt
1 onion, whole
1 lemon, quartered
1 onion, sliced

Wash, scrape, and drain fish.
Put all ingredients from vinegar till whole onion in a 4-quart pot. Bring to a boil and simmer 15 minutes. Add lemon and simmer 15 more minutes. Remove lemon and add fish slices. Cook for 30 minutes. Remove cooked onion.
Place fish slices in a glass bowl, pour broth over them, add sliced onion. Cover tightly.
Fish ca be kept up to 2 weeks refrigerated.
10 servings.

Answer 4

Pickled kumquats are just as bad.