Pickled Herring
Source and licence
"Pickled Herring" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pickled_Herring, revision 4613426), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pickled_Herring&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613426
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ¼ cup salt
- 5 cups water, divided
- 1 pound (about ½ kg) herring fillets
- 2 cups distilled or white wine vinegar
- ¼ cup sugar
- 1 teaspoon mustard seed
- 2 teaspoons whole allspice
- 2 teaspoons black peppercorns
- 3 bay leaves
- 3 cloves
- 1 lemon (thinly sliced, with rind removed; only the flesh should be left)
- 1 medium red onion, thinly sliced
Method
- Heat 4 cups of water enough to dissolve salt. Let cool to room temperature.
- Submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours.
- Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.
- When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one.
- Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.