Pickled Herring

1. 1

   Soak herring in cold water overnight, drain and remove entrails (reserve the milt).

2. 2

   Cut off the heads; run knife down center of backs and remove skin, working toward the tale.

3. 3

   Scrape fillets from backbones without breaking, remove all bones.

4. 4

   In a crock, place alternating layers of herring fillets, onion, lemon, pieces of bay leaf, mustard seed and peppercorns.

5. 5

   Boil water, vinegar and sugar together until sugar is dissolved; cool.

6. 6

   Mash milt and add enough vinegar mixture to thin; strain, add remaining vinegar mixture and pour over herring in crock.

7. 7

   Cover crock and set in refrigerator for 4 to 6 days.

No additional tips available.