Invert jars over wire screen and drain for 3 mins. Place
Slice of raw onion, bay leaf, and a few mixed spices and enough
fresh full strength spiced vinegar sauce to cover fish in each jar.
Seal pint jars according to type used and PROCESS for 90 mins.
at 10 lbs. pressure.

Spiced Vinegar Sauce

3% c. vinegar % c. whole, mixed pickling
1% c. water Spice
1c. Sugar 1 tsp. salt
1/3 c. oil

Boil vinegar, water, sugar, spices and salt for 20 mins.
Strain out the spices. When cold, add the oil.

PICKLED HERRING (short term storage)

6 salt herring 4c. sugar
1 medium onion 2 tbsp. whole mixed pickling
3 c. white vinegar Spice with bay leaves

Wash herring and trimoff heads and tails. Soak herring over-
night in cold water. Drain, fillet and skin fish. Cut into 2-inch
pieces. Slice onion thinly. Pack herring and onion in layers in
wide-mouthed jars. Combine vinegar, sugar and pickling spice in
a saucepan. Simmer for 5 minutes and cool. Pour over herring to
cover. Cover jars and store in refrigerator for 4 to 6 days to dev-
elop flavour. Store in refrigerator at all times and do not store for
more than one month because this product has not been processed.
Makes 3 pints.

USE WITHIN A MONTH

Note: The booklet
“MENU MAGIC WITH A HOME FREEZER’’

is available at B.C. Hydro offices

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