Ingredients
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3
-
1
-
1 1/2
-
1/2
-
4
-
-
-
-
-
-
-
-
-
-
Directions
Solomon Gundy, This is a very old recipe from the Lunenburg area of Nova Scotia It is usually served as an appetizer Serve the squares of herring with slices of raw onion on a cracker or tiny toast and garnish with a bit of pickled red pepper I haven’t included the overnight soak time in the prep time , This is a very old recipe from the Lunenburg area of Nova Scotia It is usually served as an appetizer Serve the squares of herring with slices of raw onion on a cracker or tiny toast and garnish with a bit of pickled red pepper I haven’t included the overnight soak time in the prep time
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Steps
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1
Done
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Remove Heads and Tails from Herring. |
|
2
Done
|
Soak Herring in Cold Water For 12 Hours or Overnight, Changing Water Once or Twice. |
|
3
Done
|
Thoroughly Clean and Skin the Herring, Taking Care to Remove All Bones. |
|
4
Done
|
Cut Into 1 Inch Squares. |
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5
Done
|
Tie the Pickling Spice in a Cheesecloth Bag. |
|
6
Done
|
in a Large Saucepan, Combine the Vinegar and Sugar. |
|
7
Done
|
Add the Spice Bag and Boil For 5 Minutes. |
|
8
Done
|
Cool. |
|
9
Done
|
in a Large Glass Container, Alternately Layer the Herring and Onion Slices. |
|
10
Done
|
Pour the Cooled Marinade Over the Herring. |
|
11
Done
|
If You Want a Spicier Taste, Add the Spice Bag to the Mixture. |
|
12
Done
|
Keep Refrigerated. |
