Pickled Herring Three Ways

Ingredients

In wine sauce:

• ½ cup white wine
• ½ cup vinegar
• ¼ cup sugar or to taste
• 2 tablespoons pickling spice
• 1 tablespoon white peppercorns
• 1 small onion, sliced
• 3 to 4 salt herrings

In dill sauce:

• ½ cup white wine
• ½ cup vinegar
• ⅓ 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

In sour cream:

• 6 or 8 salt herring fillets, prepared and pickled as in first recipe above
• 1 cup sour cream
• ⅓ cup strained pickling liquid (from first recipe above)
• 2 or more medium onions, sliced thin

Preparation

In wine sauce:

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

In dill sauce:

1. Bring first 4 ingredients to boil. Remove from heat and cool completely.
2. Put herring fillets in suitable dish, pour unstrained pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving.

In sour cream:

1. Cut herring fillets into bite-size pieces, mix with sour cream, pickling liquid and onion. Refrigerate for at least several hours before serving.