Solomon Gundy Recipe #49317
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.
35 min | 30 min prep
50 pieces of fish
- 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
- 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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5 stars