How to Pickle Herring

Pickled herring is a delicacy popular in Europe, particularly Scandinavian countries. The pickling process involves soaking the fish to remove salt and curing it to infuse spices and flavor. The delicacy is popular during Christmas and Midsummer and is typically eaten with dark rye, crisp bread or potatoes. In addition to the delicious flavor, eating pickled herring also has its health benefits. Herring are rich in omega-3 fatty acids, which help brain function and growth and development.

Things You'll Need

  • 4 whole salted herrings
  • 11/2 cups water
  • 1 cup sugar
  • 1 cup vinegar
  • 2 tsp. allspice
  • 2 tsp. yellow mustard seeds
  • 2 tsp. whole black peppercorns
  • 1 red onion
  • 2 carrots
  • 1/4 tsp. dill seed
  • 2 bay leaves
  • 2 half gallon sterilized mason jars with lids (or 1 one gallon jar with lid)

Instructions

  1. Soak the herring in a bowl of water for 12 to 24 hours to remove excess salt. Change the water every four to six hours. Drain the fish and rinse and pat it dry. Fillet the fish, leaving the skin on and cut it into 1- to 2-inch long strips.

  2. Combine the sugar, vinegar and 1 1/2 cups of water in a saucepan. Heat the pan on medium heat. Stir the mixture until the sugar dissolves. Stir in the allspice, mustard seeds, dill seed and peppercorns. Heat the mixture to a boil. Turn the heat off and let the mixture cool. This is the pickling mixture.

  3. Slice the onion into rings and chop the carrots into thin slices. Layer the fillets, onion, carrots and bay leaves in the Mason jars. Pour the pickling mixture into the jar until the contents are completely covered.

  4. Place the lid on the jar and put it in the refrigerator. Refrigerate the jar one to three days before serving.

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