Pickled Salt Herring Recipes

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PICKLED HERRING



Pickled Herring image

Provided by Tyler Florence

Categories     appetizer

Yield 6 servings

Number Of Ingredients 15

3 to 4 whole salted herrings
2 cups milk
1 1/2 cups water
1 cup white sugar
1 cup white vinegar
2 teaspoons ground allspice
2 teaspoons yellow mustard seeds
1 teaspoon caraway seeds
2 teaspoons whole black peppercorns
2 teaspoons whole white peppercorns
1 small red onion, sliced in rings
2 carrots, cut in thin slices
2 handfuls fresh dill
2 bay leaves
2-inch piece fresh horseradish, cut in big slices

Steps:

  • Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
  • In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
  • Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.

PICKLED HERRING



Pickled Herring image

A polish recipe. My Mom makes for Cristmas Eve. Just be sure to change the water while soaking. On New Years Eve after the toast it is Good Luck to have a bit of Herring.

Provided by Rita1652

Categories     Onions

Time 15m

Yield 2 pints

Number Of Ingredients 10

2 lbs salt herring fillets
3/4 cup water
3/4 cup white vinegar
1 bay leaf
2 cloves garlic
1/4 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon dill seed
1/3 cup granulated sugar
1 red onion

Steps:

  • Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
  • Change water twice.
  • To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
  • Stir to dissolve sugar; let cool.
  • Rinse the fillets with cold water and pat dry with paper towels.
  • Cut fish in 1-inch pieces removing bones.
  • Peel and slice onion.
  • Separate slices into rings.
  • Arrange herring and onion rings in alternate layers in sterilized jars.
  • Cover with pickling solution and cap.
  • Refrigerate at least 3 days before serving.
  • The herring will keep up to 3 weeks refrigerated.

PICKLING YOUR OWN HERRING



Pickling Your Own Herring image

Provided by Joan Nathan

Categories     Fish     Side     Rosh Hashanah/Yom Kippur     Vinegar     Fall     Kosher     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Yield: about 6 cups (P)

Number Of Ingredients 8

6 Canadian herrings
1 tablespoon to 1/2 cup sugar
1 cup white vinegar or to cover
1 large onion, sliced
1 thinly sliced lemon (optional)
2 cloves
6 peppercorns
4 bay leaves

Steps:

  • 1. Remove the heads from the herring and scale the fish. Wash well, open them, and remove the milt (roe of male fish). Clean the fish well, drain. Lay the herring and milt in water to cover in the refrigerator overnight.
  • 2. The next day rub the milt glands through a sieve or mash them well, and mix with 1 tablespoon of the sugar and a few tablespoons of the vinegar.
  • 3. Place in a 1 1/2-quart jar in layers the herring, onion, lemon slices, cloves, peppercorns, and bay leaves.
  • 4. Add the milt gland mixture, the remaining vinegar, and as much of the remaining sugar as your taste dictates.
  • 5. Cover the jar and keep in the refrigerator for at least 4 days.

PICKLED SALT HERRING



Pickled Salt Herring image

Make and share this Pickled Salt Herring recipe from Food.com.

Provided by CJAY8248

Categories     Low Cholesterol

Time 15m

Yield 2 fish, 4 serving(s)

Number Of Ingredients 10

2 salt herring fillets
1 tablespoon whole allspice, crushed
2 bay leaves
1/2 teaspoon mustard seeds
1 teaspoon bottled horseradish
2 onions, sliced
1/2 carrot, sliced
1 cup vinegar
1/4 cup water
1/2 cup sugar

Steps:

  • Clean fish. Remove heads. Soak fish in cold water for 10-12 hours, changing water a few times so fish will not be too salty. If you wish, start soaking a few hours before going to bed; change water a few times, then soak overnight. Drain fish on absorbent paper; cut crosswise into 1/2" slices without removing bones and place in a glass jar. Combine dressing ingredients and bring to boiling point. Chill. Pour over herring. Cover and let stand a few days in refrigerator before serving. Always serve this kind of herring from the jar. Taste improves the longer herring is pickled.

Nutrition Facts : Calories 347.4, Fat 10.7, SaturatedFat 2.5, Cholesterol 55.2, Sodium 114.4, Carbohydrate 49.6, Fiber 6.5, Sugar 27.8, Protein 18.7

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