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Pickled Herring


4 Salt herrings
8 Whole peppercorns
2 Thinly sliced onions
2 Bay leaves
2 cup White vinegar

Yield: 24 servings

Soak herring overnight in cold water. Clean and cut each into six pieces. Bring vinegar to a boil with remaining ingredients. Cool marinade thoroughly and pour over herring.

Marinate one day before use.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.