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Simple Pickled Herring Cooking Recipe

Below is the quick and easy cooking recipe for Pickled Herring.

Procure them as fresh as possible, split them open, take off the heads, and trim off all the thin parts. Put them into salt and water for one hour, drain and wipe the fish, and put them into jars, with the following preparation, which is enough for six dozen herrings. Take salt and bay salt one pound each, saltpetre and lump sugar two ounces each, and powder and mix the whole together. Put a layer of the mixture at the bottom of the jar, then a layer of fish with the skin side downwards; so continue alternately till the jar is full. Press it down, and cover it close: in two or three months they will be fit for use.


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