Solomon Gundy

This is a very old recipe from the Lunenburg area of Nova Scotia. It is usually served as an appetizer. Serve the squares of herring with slices of raw onion on a cracker or tiny toast and garnish with a bit of pickled red pepper. I haven't included the overnight soak time in the prep time.

• Ready In: 35 mins
• Yields: 50 pieces of fish

Ingredients

• 3  whole  salt herring fillets
• 1  tablespoon  whole mixed pickling spice
• 1 1⁄2 cups white vinegar
• 1⁄2 cup white sugar
• 4  medium onions, sliced

Directions

1. Remove heads and tails from herring.
2. Soak herring in cold water for 12 hours or overnight, changing water once or twice.
3. Thoroughly clean and skin the herring, taking care to remove all bones.
4. Cut into 1 inch squares.
5. Tie the pickling spice in a cheesecloth bag.
6. In a large saucepan, combine the vinegar and sugar.
7. Add the spice bag and boil for 5 minutes.
8. Cool.
9. In a large glass container, alternately layer the herring and onion slices.
10. Pour the cooled marinade over the herring.
11. If you want a spicier taste, add the spice bag to the mixture.
12. Keep refrigerated.