from Herring to Huckleberries
I grew up eating pickled herring with a slice of pumpernickel bread…a traditional northern European delicacy. We had small barrels of the fish to enjoy all year long. Here’s a quick pickling version.
Ingredients
2 lbs salt herring fillets
¾ cup water
¾ cup white vinegar
1 bay leaf
2 cloves garlic
¼ tsp black peppercorns
¼ tsp whole allspice
¼ tsp dill seed or ¼ cup chopped fresh dill
1/3 cup sugar
1 red onion
Directions
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.
Nada’s Tips & Tricks: You can also store the herring longer if you go through the traditional canning process. Ensure the lids are sealed tight and store in the fridge.
Contents and images used with permission by Canadian Cookbooks.
