Herring Appetizer Recipes

Steps:

• Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
• Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

Steps:

• Soak whole salt herrings for 12 hours in several changes of cold water. Remove herrings from water and bone and skin them, producing 6 or 8 fillets.
• Bring first 6 ingredients to boil. Remove from heat and cool completely.
• Put fillets in suitable shallow dish, strain pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving
• Bring first 4 ingredients to boil. Remove from heat and cool completely.
• Put herring fillets in suitable dish, pour unstrained pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving.
• Cut herring fillets into bite-size pieces, mix with sour cream, pickling liquid and onion. Refrigerate for at least several hours before serving.

Steps:

• You will need a glass jar that will hold one quart, must have a cover!
• Bring the vinegar, water and sugar to a boil in a saucepan, stirring constantly until the sugar is dissolved. Take the saucepan off the heat and set the liquid aside to cool to room temperature.
• Open the jars of herring and drain them in a strainer. Pick out the herring fillets, rinse them in cold water, and throw everything else away.
• Cook the carrots according to the package instructions, but make sure they're still firm and not soft.
• Peel the red onions and cut them into thin slices.
• Arrange one-fourth of the onions in a thin layer in the bottom of the 1-quart glass jar. Top them with a third of the herring. Top the herring with a third of the carrots. Place 2 or 3 dill springs on the top and scatter on a third of the allspice and a third of the mustard seeds. Repeat the sequence until all the ingredients have been used, ending with a top layer of onions.
• Pour the cooled pickling liquid into the jar. It should just cover the contents. If there's not enough pickling liquid, top off the jar with a little white vinegar right out of the bottle.
• Place the cover on the jar.
• Refrigerate the herring for 3 days before serving.