72 hrs 5 mins
This is a Priscilla Knudson recipe...her favorite to bring to every pot luck dinner in Lake Eden, Minnesota. Please note this dish MUST BE MADE 3 DAYS IN ADVANCE! This recipe makes about 12 servings if the average serving is 1/3 cup.
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Units: US | Metric
- 1You will need a glass jar that will hold one quart, must have a cover!
- 2Bring 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.
- 3Open 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.
- 4Cook the carrots according to the package instructions, but make sure they're still firm and not soft.
- 5Peel the red onions and cut them into thin slices.
- 6Arrange 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.
- 7Pour 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.
- 8Place the cover on the jar.
- 9Refrigerate the herring for 3 days before serving.
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Nutritional Facts for Herring Appetizer
Serving Size: 1 (110 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 136.1
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 1.1 g
- Cholesterol 34.0 mg
- Sodium 57.4 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 0.5 g
- Sugars 9.2 g
- Protein 10.5 g