Below is a recipe that asks for 1 cup of sugar I'd guess you folks can
work around that.

..........................................
Pickled Herring
Recipe courtesy Tyler Florence
Show: Food 911 Episode: The Swedish Chef


Recipe Summary

Yield: 6 servings


3 to 4 whole salted herrings
2 cups milk
1 1/2 cups water
1 cup white sugar
1 cup white vinegar
2 teaspoons ground allspice
2 teaspoons yellow mustard seeds
1 teaspoon caraway seeds
2 teaspoons whole black peppercorns
2 teaspoons whole white peppercorns
1 small red onion, sliced in rings
2 carrots, cut in thin slices
2 handfuls fresh dill
2 bay leaves
2-inch piece fresh horseradish, cut in big slices

Soak the herring in the milk for at least 12 hours or up to 24 to draw
out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut
off the fins and fillet the herring, leaving the skin on. Cut the
fillets crosswise into 2-inch strips.

In a saucepan, combine the water, sugar, vinegar, allspice, mustard
seeds, caraway seeds, and peppercorns. Bring the mixture to a boil,
stirring to dissolve the sugar. Remove from the heat and cool the
pickling mixture completely.

Arrange the herring fillets, onion, carrots, dill, bay leaves, and
horseradish in a glass dish or funky Mason jar. Pour the cooled pickling
mixture into the jar so that all the ingredients are completely covered
with the liquid. Cover and refrigerate overnight or up to 2 days before
serving.

...................

We purchase herring in mustard sauce and vinagar often. The Vinegar
tidbits are washed and refreshed with new vinegar and onion. I'd hazard
a guess the sugar is reduced by the refreshing aspect.

--
Bill Garden in shade zone 5 S Jersey USA

Bill who putters > wrote:

: Below is a recipe that asks for 1 cup of sugar I'd guess you folks can
: work around that.

: .........................................
: Pickled Herring
: Recipe courtesy Tyler Florence
: Show: Food 911 Episode: The Swedish Chef

: Soak the herring in the milk for at least 12 hours or up to 24 to draw
: out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut
: off the fins and fillet the herring, leaving the skin on. Cut the
: fillets crosswise into 2-inch strips.

My grandmother used water, changing it three times during an at least 12
hour soaking period. I remember the dish she soaked it in, an oval with
pink flowers on it tht nicely fit the herring fillets she cut fomr the
whole fish. what a memory! I havn't thought of tht dish in years.

Wendy

In article >,
"W. Baker" > wrote:

> Bill who putters > wrote:
>
> : Below is a recipe that asks for 1 cup of sugar I'd guess you folks can
> : work around that.
>
> : .........................................
> : Pickled Herring
> : Recipe courtesy Tyler Florence
> : Show: Food 911 Episode: The Swedish Chef
>
> : Soak the herring in the milk for at least 12 hours or up to 24 to draw
> : out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut
> : off the fins and fillet the herring, leaving the skin on. Cut the
> : fillets crosswise into 2-inch strips.
>
> My grandmother used water, changing it three times during an at least 12
> hour soaking period. I remember the dish she soaked it in, an oval with
> pink flowers on it tht nicely fit the herring fillets she cut fomr the
> whole fish. what a memory! I havn't thought of tht dish in years.
>
> Wendy

My son Kurt brought home a small glass plate of depression glass that
when he was about 5. Depression era glass we treasure it. This was 25
years ago.

We also like herring in sour cream or with mustard sauce.

--
Bill Garden in shade zone 5 S Jersey USA

In article >,
Bill who putters > wrote:
> In article >,
> "W. Baker" > wrote:
> > Bill who putters > wrote:
> > : Below is a recipe that asks for 1 cup of sugar I'd guess you folks can
> > : work around that.
> >
> > : .........................................
> > : Pickled Herring
> > : Recipe courtesy Tyler Florence
> > : Show: Food 911 Episode: The Swedish Chef
> >
> > : Soak the herring in the milk for at least 12 hours or up to 24 to draw
> > : out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut
> > : off the fins and fillet the herring, leaving the skin on. Cut the
> > : fillets crosswise into 2-inch strips.
> >
> > My grandmother used water, changing it three times during an at least 12
> > hour soaking period. I remember the dish she soaked it in, an oval with
> > pink flowers on it tht nicely fit the herring fillets she cut fomr the
> > whole fish. what a memory! I havn't thought of tht dish in years.
> >
> > Wendy
>
> My son Kurt brought home a small glass plate of depression glass that
> when he was about 5. Depression era glass we treasure it. This was 25
> years ago.
>
> We also like herring in sour cream or with mustard sauce.

I learned to eat pickled herring in cream sauce with onions (on
triscuits at cocktail hour) when I was growing up. We bought Vita in
the jar. Good stuff. Nowadays it gives me migraines, which is a big
shame, since it is SO good!

PP