Time P2DT20m Yield 5 qts, 12 serving(s) Number Of Ingredients 5 Steps:
Use Northern filets and cut up into bit size pieces. Soak in salt water, add enough salt to float an egg, soak 24 hours. Wash with cold water, cover with white vinegar and soak 24 hours, drain put up in alternate layers of fish and sliced onions, in quart jars. Make a syrup as above. Boil the syrup 5 minutes. Cool syrup and add 1 cup Muscatel Wine. Pour over fish and let sit in refrigerator for 3-4 days.
Yield 1 pound Number Of Ingredients 9 Steps:
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.
Time P2DT45m Number Of Ingredients 20 Steps:
Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve. Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce. Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight;
Time 12h15m Number Of Ingredients 16 Steps:
Soak whole salt herrings for 12 hours in several changes of cold water. Remove herrings from water and bone and skin them, producing 6 or 8 fillets. Bring first 6 ingredients to boil. Remove from heat and cool completely. Put fillets in suitable shallow dish, strain pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving Bring first 4 ingredients to boil. Remove from heat and cool completely. Put herring fillets in suitable dish, pour unstrained pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving. Cut herring fillets into bite-size pieces, mix with sour cream, pickling liquid and onion. Refrigerate for at least several hours before serving.
More about “pickled northern imitation herring recipes”
Time 30m Yield 1 gallon, 10-12 serving(s) Number Of Ingredients 7 Steps:
Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.
