“The trick to pickling today is tofind fresh herring or fresh salted herring. Once you’ve pickledit, use the herring in any favorite recipe, or just mix it asI do, with sour cream, red onion, and dill, to break the fastof Yom Kippur. It will keep for weeks.” – Joan Nathan.
Recipe: Pickling Your OwnHerring
6 Canadian herrings
1 tablespoon to 1/2 cup granulated sugar
1 cup white vinegar or to cover
1 large onion, sliced
1 thinly sliced lemon (optional)
4 bay leaves
Yield: about 6 cups (P).
Recipe from: Jewish Cooking in Americaby Joan Nathan.
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