Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Miltz herring fillets
4 Onions -- sliced thin
1 c White vinegar
1/4 c Water
2 ts Sugar
2 ts Pickling spice
2 Bay leaves
3/4 c Sour cream -- optional

Wash the herring thoroughly and soak in cold water for 6 hours;
drain. Cut the herring into 2-inch pieces. In a glass jar or bowl,
arrange alternate layers of herring and onions. Bring the vinegar,
water, sugar, pickling spice and bay leaves to a boil. Cool slightly
and pour over herring. Cover tightly and shake. Place in the
refrigerator for 48 hours before serving. For dairy meals, the liquid
may be mixed with sour cream before or after pickling. This may be
kept in refrigerator for a week. Serves 6 to 12. Recipe Source: THE
ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam
Books, Inc. (c) 1958 Recipe formatted for MasterCook II by:
Joe

Recipe By : Jennie Grossinger - "The Art Of Jewish

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