|Rustico: Regional Italian Country Cooking|
|by Micol Negrin|
Americans have fallen in love with Italian regional food, from the casual fare of Tuscan trattorias to the more refined creations of high-end Pied...
Results 1 - 10 of 38 for how to pickle herring
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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 ...
Add white vinegar to make 2 cups ... and vinegar. Soak herrings overnight in cold ... herring 3-4 hours after preparing. Place in refrigerator for storing.
Clean herrings and chop off ... changing water 3 to 4 times for ... Store in closed container in refrigerator. Ready for eating in 48 hours. Yield: 1 quart.
Clean the fish ... is not necessary to fillet them. Rub ... minutes. They are also served cold, with a little of tangy liquid poured over. Also for mackerel.
Mix all ingredients in a large bowl. Let marinate. Serve on crackers with grated egg yolks on top.
Wash 3 mild herrings, removing head, ... in cold water to cover for several ... onions. Bring up bottom pieces of fish to get top pieces down into liquid.
Soak herring for 3 hours ... and salt; bring to a boil. Cool. Add oil; pour over herring. ... put in a cool place. The herring will be ready in 2 weeks.
Soak herring 5-6 hours after ... sugar, herring, spice, dash of pepper, bay leaves, onions. Add vinegar. Place something heavy on top. Let lay for two days.
Mix 1/2 cup ... 10 minutes. Remove herring bits from jar ... pieces. Slice 2 to 3 red onions ... mixture, cover and let stand for a few hours or overnight.
Mix and pour ... in cold water to remove salt. Drain ... a boil, then cool. When cooled, add 1/2 cup Silver Satin wine. Seal jars; store in refrigerator.
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