When life gives you more fresh herring than you can eat, you pickle them! This style of pickle is a Swedish one called glassblower's herring (no idea why). No fresh herring? You can make this with salted herring, too.
Though most of us familiar to this dish associate "kimchi" to the spicy cabbage recipe I am about to share, there is actually more to it. There are several varieties which vary on the type of vegetable being preserved (fermented) and the spices used.
You haven't lived until you try Linda Ziedrich's mom's addictive spiced pickled prunes. Ziedrich is a canning guru, the author of "The Joy of Pickling" and "The Joy of Jams." I had the pleasure of interviewing her at her farm in Scio, Oregon.