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Pete's Pickled Herring

  • 4 lg herring - fresh

  • 2 lg Spanish onions

Brine

  • 1 cups vinegar

  • 1 cups water

  • 1 tbsp white sugar

  • 2 tbsp brown sugar

  • 2 bay leaves

  • pickling spices

Soak salted fish over night in cold water
Skin and wash fish
Cut into pieces
Boil ingredients to make brine
Place fish and sliced onions in jars or crock and cover with brine
Let sit for about 5 days
Serve with creamed cheese on rye bread. Makes a super lunch

Shelly Kwasnycia