Pickled herring, a traditional favourite that’s perfect for appys and snacks, is packed full of nutrients!
2 lbs salted herring fillets, descaled and deboned
¾ cup water
¾ cup white vinegar
1 bay leaf
2 garlic cloves
½ teaspoon black peppercorns, whole
½ teaspoon mustard seeds
1/3 cup granulated sugar
½ red onion, thinly sliced
¼ teaspoon dry dill
- Soak the herring fillets in a bowl of cold water in the refrigerator for 12 to 24 hours
- Change the water twice during the soaking process.
- To make the pickling solution, combine water, vinegar, seasoning, and sugar in a saucepan; bring to a boil.
- Stir to dissolve sugar; remove from heat and let cool.
- Rinse the herring fillets with cold water and pat dry with paper towels.
- Remove bones from herring fillets. Cut herring into 1 inch pieces.
- Peel and slice the onion.
- Arrange herring and onion rings in alternating layers in sterilized jars.
- Pour in enough pickling solution to cover herring and onion slices before capping the jars.
- Refrigerate at least 3 days before serving.
- The pickled herring will keep up to 3 weeks refrigerated.