From arielle@bonkers.taronga.com Mon Jan  2 10:46:05 EST 1995
Article: 901 of rec.food.preserving
Newsgroups: rec.food.cooking,rec.food.preserving,rec.food.recipes
Path: bigblue.oit.unc.edu!concert!gatech!swrinde!news.uh.edu!uuneo.neosoft.com!bonkers.taronga.com!arielle
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Subject: Pickled Herring 
Approved: arielle@taronga.com
Followup-To: rec.food.preserving
Organization: Taronga Park BBS
Message-ID: <D1rvBK.5H@bonkers.taronga.com>
References: <3e7369$rak@get.hooked.net>
Date: Mon, 2 Jan 1995 09:50:07 GMT
Lines: 23
Xref: bigblue.oit.unc.edu rec.food.cooking:110530 rec.food.preserving:901 rec.food.recipes:13214


In article <3e7369$rak@get.hooked.net>,
John Ketola <tellall@get.hooked.net> wrote:
>
>Unfortunately not one person has been able to tell me anything  
>specific enough to allow me to eventually end up with a 
>preserved, canned or even refrigerated-preserved product similar to Vita 
>herring in cream sauce!  


7 lb (3 kg) fresh herring fillets, skins left on, cut into 1 inch pieces
2 1/2 quarts (2 1/2 liters) white vinegar
6 cinnamon sticks
1/4 cup (50 ml) whole allspice
1/4 cup blades mace
1/4 cup black peppercorns
1/4 cup whole cloves
3 large onions, thinly sliced
1 3/4 cups (425 ml) sugar

Combine all ingredients except herring and boil for 15 minutes.  Add
herring, let simmer for 15 minutes.  Let cool in liquid; refrigerate.




