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Homemade Herring

Homemade Herring


Option 1
  • 3 quarts raw fish, filleted, skinned and sliced in small pieces.
  • Heat 1 quart water and 1 cup canning salt. Cool. When cool, pour over fish; cover with a glass plate. Use a large glass bowl. Leave for 24 hours in the refrigerator. Rinse well.
  • Boil 1 quart white vinegar, 1 1/2 cups sugar, 2 teaspoons mixed spices and 2 bay leaves.
  • When cool add 1 cup Rhine wine.
  • Pour over the fish and add lots of sliced onions.
  • Cover with a plate.
  • Let stand in refrigerator for 3-4 days.
  • Put fish in jars and cap. Keep in refrigerator. Northern or Suckers.


Option 2
  • Cut up the salmon into bite size pieces. Cover heavily with kosher salt.  Place in a colander over an empty bowl and leave in the fridge overnight or minimum 4 hours (Alternatively, you can spread salted salmon pieces on a baking sheet overnight)
  • After salted, rinse well.
  • Place in container(s)
  • Sliced onions and jalapeños including the seeds. (The oil makes the jalapeño mild, so don’t worry about the heat)
  • Chopped fresh dill
  • A generous sprinkle of dried chili flakes for looks.
  • Cover all with canola oil (not olive oil).  Marinate in fridge for 3-5 days.
  • Lasts about 10 days
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