in Recipes

Pickled herring

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Ingredients for 8 servings:

  • 2 kg salted herring(s) (already gutted)
  • 1 ½ liters of vinegar
  • 1 tbsp mustard seeds
  • 1 tbsp peppercorns
  • 10 bay leaves
  • 5 onions

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

Remove the salted herring from the brine and rinse. Place them in fresh water and soak overnight or for 24 hours, depending on your taste, changing the water several times. Peel the onions and slice them into thin rings; this also works well with a vegetable slicer. Mix vinegar with water (approximately 3 parts water to 2 parts vinegar) and bring to a boil with the spices. Let this broth cool. Alternate layers of herring and onion rings in a large (clay) pot, pour the broth over them. The herring should be covered, possibly weighed down with a plate, and let stand. The dish can be enjoyed after 2-3 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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