Pickled Herring Three Ways

• 1/2 cup white wine
• 1/2 cup vinegar
• 1/4 cup sugar or to taste
• 2 tablespoons pickling spice
• 1 tablespoon white peppercorns
• 1 small onion, sliced
• 3 to 4 salt herrings
• 1/2 cup white wine
• 1/2 cup vinegar
• 13 cup sugar or to taste
• 3 tablespoons dried dill weed (or to taste)
• 6 or 8 salt herring fillets, prepared as in step 1 above
• 6 or 8 salt herring fillets, prepared and pickled as in first recipe above
• 1 cup sour cream
• 13 cup strained pickling liquid (from first recipe above)
• 2 or more medium onions, sliced thin

1. Soak whole salt herrings for 12 hours in several changes of cold water.
2. Remove herrings from water and bone and skin them, producing 6 or 8 fillets.
3. Bring first 6 ingredients to boil.
4. Remove from heat and cool completely.
5. Put fillets in suitable shallow dish, strain pickling liquid over them and marinate overnight in refrigerator.
6. Cut into bite-size pieces before serving

white wine, vinegar, sugar, pickling spice, white peppercorns, onion, salt, white wine, vinegar, sugar, dill, herring fillets, herring fillets, sour cream, onions

Taken from cooking.nytimes.com/recipes/883 (may not work)