Pickled Herring
Pickled herring has been a beloved dish in Scandinavian and Eastern European cuisine for centuries. It was originally developed as a preservation method, allowing fishermen to store herring for long periods without refrigeration. The balance of vinegar, salt, and spices enhances the fish\'s natural flavors while giving it a delicate, tangy taste. Whether served on rye bread, with boiled potatoes, or as part of a festive holiday spread, pickled herring remains a staple in Nordic gastronomy. A pro tip: For a milder taste, soak the herring fillets in cold water for a few hours before pickling!
Ingredients for this recipe
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Preparation Steps
1
Rinse the herring fillets under cold water and pat them dry with paper towels.
2
Thinly slice the onion into rings and set aside.
3
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar and salt have completely dissolved.
4
Place the herring fillets in a clean glass jar. Layer them with the sliced onion rings, black peppercorns, bay leaves, mustard seeds, and dill.
5
Carefully pour the hot brine over the herring fillets, ensuring they are fully submerged. If necessary, use a clean utensil to gently press down on the fish.
6
Allow the mixture to cool to room temperature. Seal the jar tightly and refrigerate for at least 24 hours before serving. This allows the flavors to meld.
7
The pickled herring will develop an even richer and more complex flavor over time. It can be stored in the refrigerator for up to two weeks.
