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:
35mins
Yields:
Units:

ingredients

directions

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