Ashkenazi Pickled Herring Recipe
Pickled herring is a delicacy in Europe and has made its way in different forms all around the world. The Jews of Europe brought their own type into world cuisine. Pickled Herring is common in Jewish cuisine in the form of a salad. This salad is called forshmak in Yiddish, but is really just chopped pickled herring, sometimes mixed with mayonnaise. Serve this appetizer to guests or to your family on a special serving dish for herring. 


· 2lb salt herring fillets 
· 3/4 cup water 
· 3/4 cup white vinegar
· 1 bay leaf 
· 2 garlic cloves 
· 1/4 teaspoon black peppercorns 
· 1/4 teaspoon whole allspice 
· 1/4 teaspoon dill seed 
· 1⁄3 cup granulated sugar 
· 1 red onion 


Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours. Change water twice during that time. Rinse the fillets with cold water and pat dry with paper towels. Cut fish in 1-inch pieces and remove bones. For the pickled solution, combine water, vinegar, seasonings and sugar in a saucepan and bring to a boil. Stir to dissolve sugar and let cool. Peel and slice onion. Separate slices into rings. Arrange herring and onion rings in alternate layers in sterilized jars. Cover with pickling solution and cap. Refrigerate finished product at least 3 days before serving. The herring will keep up to 3 weeks if refrigerated. 

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