Pickled Herrings Housewife Style

Place herrings in cold water for one night to draw out the excess salt. The following day, clean (remove the head and giblets). Wash. Stir through vinegar, sour cream and sugar. Strain the milk (if any) through a hair sieve and add.

Rinse, peel and grate apple. Add to the marinade form. Add bay leaves, pepper and pimento seeds and chili peppers. Peel the onions and cut them into strips. Add the cucumbers cut into strips to the marinade. Layer cleaned herring in a glass, porcelain or possibly stoneware bowl. If there is herring roe, rinse it under cold water. Also layer in. Pour marinade over. Cover with a lid or possibly with aluminum foil. Allow to marinate for at least 24 hours.

Calories per person: About 535

Servings: Fried potatoes, boiled peeled potatoes with bacon sauce or hearty farmhouse bread.

Ps: Of course, you can skin and debone the herrings just as well before pickling. This makes them finer and eating them less problematic.

Apropos: In superfine cuisine, even the gherkins are peeled and only then cut into strips.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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