3 The Eckberg Family Genealogy Page

Grandma Eckberg's Recipes

Pickled Herring

1. Take 4 or 5 herrings, skin, clean, cover with cold water and let stand for 2 or 3 days changing water each day.
2. Remove from water. Take your thumb and slide down the backbone and you will get the backbone out.
3. Cut into desired pieces.
4. Almost cover with white vinegar, sugar to taste, 3 or 4 bay leaves, 6 white pepper corns as well as a few black pepper corns.
5. Add a few sliced onions.
6. Let stand for at least a week before eating. Real nice eating for Scandinavians and others.

You will have to use your own judgement. I really don't have a receipt. Just a little of this and a little of that. I cook like my mother. Alma Bodelson

A recipe from Alma Eckberg Bodelson, in the collection of Orville Eckberg. Probably derived from a recipe that Ida Eckberg used.

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