Pickled Herring

Name: Pickled Herring
Cook time: 80 min
Total time: 80 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 500g Salted Herring Fillets, skin-on; 100ml Spirit Vinegar (12%); 200g Granulated Sugar; 300ml Water; 10 Allspice Berries; 10 White Peppercorns; 2 Bay Leaves; 1 Red Onions, thinly sliced; 1 Carrots, small, thinly sliced

Briny, tender [Salted Herring Fillets](1523) are transformed into a bright, aromatic pickle with a sweet-tart vinegar brine and warming spices. Thinly sliced red onion and crisp carrot add color and crunch, making this a classic Scandinavian-style snack or appetizer that improves if made a day or two ahead.

Briny, tender [Salted Herring Fillets](1523) are transformed into a bright, aromatic pickle with a sweet-tart vinegar brine and wa... Show more

Traditional Scandinavian Recipe

Health Grade

B · Healthy

Time

1 hr20 min

Price

1,26 €

Calories

389 kcal

low calorie

nutritious

gluten free

low fat

Method

Soak the herring

Rinse the salted herring fillets under cold water, then cover them with fresh cold tap water and soak for 30 minutes to draw out some of the salt. Drain well at the end.

Slice the vegetables

While the herring soaks, peel and thinly slice the red onion into half-moons and cut the carrot into very thin rounds. When the soaking time is up, drain the herring, pat it dry, and cut it into bite-size pieces.

Cook the pickle

In a saucepan, combine 100 ml of spirit vinegar, 200 g of granulated sugar, 300 ml of water, 10 allspice berries, 10 white peppercorns, and 2 bay leaves. Bring it to a boil over medium heat, stirring until the sugar dissolves, then simmer for 2 minutes so the spices perfume the liquid.

Cool the liquor

Take the pan off the heat and let the pickling liquor cool for 20 minutes, until it is just warm rather than steaming hot.

Pack and marinate

Pack the herring, onion, and carrot slices into a clean jar or bowl, then pour the cooled liquor over the top so everything is submerged. Cover and chill for at least 8 hours, preferably overnight, so the flavors meld and the fish turns mellow.

Serve chilled

Give the jar a gentle stir, then spoon the pickled herring onto a serving plate with a little of the onion, carrot, and brine from the jar. Serve it cold.