Spiced Pickled Herring
Pickled herring has a long history in Scandinavian and Eastern European cuisines. The fish, sourced from the cold seas, was traditionally preserved with vinegar and spices to extend its shelf life. The spiced version is particularly popular in Sweden and Denmark, where it is a favorite dish on festive tables. The addition of red onion, bay leaves, and cloves creates a unique and rich flavor profile. This recipe is the perfect choice for cold platters, served with fresh rye bread, or as part of a festive smorgasbord.
Ingredients for this recipe
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Preparation Steps
1
Rinse the herring fillets thoroughly under cold water, then pat them dry with paper towels.
2
Cut the herring fillets into roughly 3-4 cm pieces and place them in a large bowl.
3
Sterilize the canning jars and lids in boiling water for 10 minutes, then let them air dry completely.
4
Thinly slice the red onion and garlic, then layer them with the herring pieces in the jars.
5
In a medium saucepan, bring the vinegar, water, salt, and sugar to a boil. Add the mustard seeds, black peppercorns, cloves, cinnamon stick, and bay leaves.
6
Simmer the brine over low heat for 5 minutes to allow the flavors to meld. Let it cool slightly.
7
Pour the cooled brine over the herring in the jars, ensuring the fish is completely submerged.
8
Seal the jars and let them cool to room temperature. Then, refrigerate for at least 48 hours to allow the flavors to develop.
9
The pickled herring will taste best after 3-4 days of marinating, but can be stored in the refrigerator for up to a week.
