Recipe by mollypaul

From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Soak herring in cold water overnight, drain and remove entrails (reserve the milt).
  2. Cut off the heads; run knife down center of backs and remove skin, working toward the tale.
  3. Scrape fillets from backbones without breaking, remove all bones.
  4. In a crock, place alternating layers of herring fillets, onion, lemon, pieces of bay leaf, mustard seed and peppercorns.
  5. Boil water, vinegar and sugar together until sugar is dissolved; cool.
  6. Mash milt and add enough vinegar mixture to thin; strain, add remaining vinegar mixture and pour over herring in crock.
  7. Cover crock and set in refrigerator for 4 to 6 days.

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