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Pickled herring is a delicacy in Europe. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings
1kg Salted Herrings
2 onions, sliced thinly into rings
About 7 Bay Leaves and also optional: a tsp of pickling spice
Handful of black pepper corns
Granny Smith apples (optional and not used in this)
Defrost salted herrings and cut them it into approximate inch sizes (Tip: wear disposable gloves as it will be difficult to get the smells off your hands – herrings and onions) and place in big bowl
Slice onions into thin rings and place into bowl
Take about 3 cups of water, 1 cup vinegar and about 1 tablespoon sugar and mix together till sugar has dissolved.
Add to the water your Bay Leaves, black pepper corns and pickling spice.
In a big pickling jar, start layering your cut up pieces of herring, then onions and if you opted for apples, now.
Pour a good amount of the liquid in.
Repeat the layering process until all the Herring and onions are used.
Pour over remaining liquid – make sure your herrings are covered by the liquid
DO NOT REFRIGERATE NOW. Leave for about 24 hours on counter before placing in refrigerator.
PICKLED HERRINGS TO BE MADE AT LEAST 3-4 DAYS PRIOR TO SERVING (THIS GIVES THE HERRINGS TIME TO PICKLE).
Before plating, taste to see if it is to your liking – does it need more sugar or more vinegar. Add now into the liquid.
Prepared, tried and tested by: Hannah Frank Witt
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