Of all the pickled herring recipes, this one is the best. The sugar gives the brine an even balance; it does not taste salty or sour.Just like my late mother used to make it. Thank You!
One of my ex-mothers-in-law – my Israeli ex-mother-in-law – used to make this, and make an even bigger deal about how long it took her to make it, but now I see that though yes there’s some time between the making and the eating, it’s incredibly simple and easy to make. I made this yesterday, so I’ll have to wait a few days before I can report back on it. But for the moment, the simplicity and clarity of the instructions – and for the demystifying of this recipe – five stars, without a doubt!
Rita, this is the most wonderful recipe for Pickled herring. I just love this stuff, and could eat it constantly. I am always purchasing the store-bought kind, but not anymore, I will be making my own from now on, this is so good!.....There is just no way that this will be in my fridge for 3 weeks (mabey 3 days!)...Thanks so much for sharing this recipe, I will be making this again and again, I love it!.....Kitten :)