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“From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
5hrs
YIELD:
2 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak herring in cold water overnight, drain and remove entrails (reserve the milt).
  2. Cut off the heads; run knife down center of backs and remove skin, working toward the tale.
  3. Scrape fillets from backbones without breaking, remove all bones.
  4. In a crock, place alternating layers of herring fillets, onion, lemon, pieces of bay leaf, mustard seed and peppercorns.
  5. Boil water, vinegar and sugar together until sugar is dissolved; cool.
  6. Mash milt and add enough vinegar mixture to thin; strain, add remaining vinegar mixture and pour over herring in crock.
  7. Cover crock and set in refrigerator for 4 to 6 days.

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