All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Pickled Herring Jewish Rosh Hashanah

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Today was HERRING day. Pickled Herring Jewish Rosh Hashanah

 

According to tradition, having fish on the table is an omen for blessings in the year to come. When the fish is served, observant Jews recite a prayer expressing the wish “that we be fruitful and multiply like fish.”

 

3 Herring on silver plate

 

Ingredients

 

  • 1kg Salted Herrings
  • 2 onions, sliced thinly into rings
  • 1 cup Vinegar
  • 1 Tbls sugar
  • About 3 cups Water
  • About 7 Bay Leaves and also optional: 1 tsp of pickling spice
  • A handful of black peppercorns
  • Granny Smith apples (optional and not used in this)

 

Shana tova

 

 

Method for this Pickled Herring Jewish Rosh Hashanah

 

  1. Defrost salted herrings and cut them into approximate inch sizes
  2. Tip: wear disposable gloves as it will be difficult to get the smells off your hands – herrings and onions, and place in a big bowl.
  3. Slice onions into thin rings and place them into a bowl.
  4. Take 3 cups of water, 1 cup vinegar, and ±1 tablespoon sugar.  Mix together till sugar has dissolved.
  5. Add to the water to the bay leaves, black peppercorns, and pickling spice.
  6. In a big pickling jar, start layering the cut-up pieces of herring, onions, and if you opted for apples.
  7. Add a good amount of liquid.
  8. Repeat the layering process until all the Herring and onions used.
  9. Pour in the remaining liquid, but make sure the herrings are covered by the liquid.
  10. DO NOT REFRIGERATE NOW.
  11. Leave for ±24 hours on the counter before placing it in the refrigerator.
  12. PICKLED HERRINGS SHOULD BE MADE AT LEAST 3-4 DAYS PRIOR TO SERVING AS THIS GIVES THE HERRINGS TIME TO PICKLE.
  13. Before plating, taste to see if it is to your liking or if it needs more sugar or more vinegar.
  14. If so, add some to the liquid.

Enjoy🌺

Recipe credit: Dalia Frank (Mom😂)

 

Tried this recipe?
Mention
 @_EsmeSalon or tag #shareEScare

 

Hi, have you ever considered to come and join us at our two FB Recipe Groups:

 
If you’re looking for some eBooks with wonderful recipes, please visit Recipe eBooks for all your eBook needs.  Some ideas of what we have available, but you will find more available, so please hop over.  Once you purchase a book, it’s an immediate download to your Email Inbox, so no need to wait for the mailman.
 
 

 

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

2 thoughts on “Pickled Herring Jewish Rosh Hashanah”

  1. Once again I made Pickled Herring for Rosh Hashana and ….. after one sitting and 16 guests . … almost a kilo was demolished. It was outstanding, if I say so myself. Every year is getting better and better.

    Reply

Leave a Comment