Pickled herring has long been a staple throughout Northern Europe and coastal North America, where preserving freshly caught fish in salt and vinegar was an essential way to extend its shelf life. This vintage recipe follows a traditional method, beginning with several days of curing in kosher salt before the fish is rinsed and packed with onions in a sweet-and-sour vinegar brine flavored with pickling spices. The result is tender, flavorful herring with a balance of tangy, sweet, and savory notes. Often enjoyed chilled with rye bread, crackers, or potatoes, pickled herring remains a favorite appetizer for holidays, family gatherings, and seafood lovers who appreciate classic preservation techniques.
Ingredients
- 2 lb fresh herring fillets (cut into small pieces, skin removed if desired)
- 1 ¼ cup kosher salt (about ⅝ cup per pound of fish)
- white vinegar (enough to cover fish during curing)
- ice water (for soaking)
- 1 onion (medium, thinly sliced)
Pickling Brine
- 2 cups white vinegar
- 2 cups granulated sugar
- 2 tsp pickling spice
Instructions
Step 1: Prepare the Fish
- Fillet the fresh herring.
- Cut into bite-sized pieces.
- Remove the skin if desired.
Step 2: Salt the Fish
- Sprinkle about ⅝ cup kosher salt per pound of fish.
- Layer the fish with the salt in a non-reactive container.
Step 3: Cure
- Cover completely with white vinegar.
- Refrigerate for 5 days.
- Stir once each day.
Step 4: Rinse and Soak
- Wash the fish thoroughly in cold water.
- Soak in ice water for 30 minutes.
- Drain well.
Step 5: Pack the Jar
- Layer the drained fish with sliced onions in clean jars or containers.
Step 6: Make the Pickling Brine
- Combine equal parts white vinegar and sugar.
- Add 1 teaspoon pickling spice per quart of brine.
- Bring to a boil.
- Allow the brine to cool completely.
Step 7: Finish
- Pour the cooled brine over the fish until completely covered.
- Do not seal airtight.
- Refrigerate.
Step 8: Serve
- Chill for several days before serving.
- For creamed herring, drain the fish and stir with sour cream before serving.
Tips
- Use fresh Atlantic or Pacific herring for the best texture.
- Slice red onions instead of yellow for a milder flavor.
- Add bay leaves to the brine.
- Include whole peppercorns for extra spice.
- Add thin lemon slices for brightness.
- Let the herring marinate at least 2 to 3 days after adding the brine for fuller flavor.
- Serve with rye bread, crackers, or boiled potatoes.
- Make a creamy version by mixing drained herring with sour cream before serving.
- Store refrigerated for up to two weeks.
Nutrition
Calories: 275kcalCarbohydrates: 26gProtein: 18gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 1450mgPotassium: 320mgFiber: 0.3gSugar: 25gVitamin A: 55IUVitamin C: 2mgCalcium: 45mgIron: 13mg