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2 Schmaltz herring
1 c Vinegar
1/2 c Water
3 tb Sugar (to taste)
1 c Sour cream
1 tb Whole pickling spice (optional)
Soak herring whole overnight. Remove skins and entrails. Filet
herring and cut into pieces; or cut into slices through bone. Place
herring in jar in layers alternating with sliced onions. Combine
vinegar, water, sugar and sour cream. Pour over herring. Store in
refrigerator for a day or two before serving.
If you like it sweeter, add more sugar; sour, add vinegar. If you
wish, omit sour cream in the pickling liquid. Instead, add it to the
drained, pickled herring when ready to serve. A tbs of whole pickling
spice added to the marinade adds zest.