Title: Herring Pickled
Categories: Fish Pickle
Yield: 4 Servings

2		Schmaltz herring
2		Onions
1	c	Vinegar
1/2	c	Water
3	tb	Sugar (to taste)
1	c	Sour cream
1	tb	Whole pickling spice
		(optional)

Soak herring whole overnight. Remove skins and entrails. Filet herring and cut into pieces; or cut into slices through bone. Place herring in jar in layers alternating with sliced onions. Combine vinegar, water, sugar and sour cream. Pour over herring. Store in refrigerator for a day or two before serving.

If you like it sweeter, add more sugar; sour, add vinegar. If you wish, omit sour cream in the pickling liquid. Instead, add it to the drained, pickled herring when ready to serve. A tbs of whole pickling spice added to the marinade adds zest.

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