Dish of Pickled Herring Scandinavian
(click to enlarge)

Pickled Herring


Denmark, Norway, Sweden   -   Sursild / Marineret Sild
Makes:
Effort:
Sched:
DoAhead:  		 6 app
***
1 day
Must		 Popular throughout Scandinavia, the Baltic States and Northern Europe, pickled herring is not hard to make and home made will be a lot better than store bought.

2
8
-----
3/4
1/4
1/2
1/3
1
4
2
-----

oz
---
c
c
c
c
T


---
Herring (1)
Onion, white
-- Pickle
Vinegar (2)
Vermouth (3)
Water
Sugar
Peppercorns
Bay Leaves
Chilis, dried (4)
------------------

More difficult than doing the recipe may be, in many regions, finding a source for the brined herring.

Make   -   (24 hours, 3/4 hour work)
  1. Clean HERRINGS, cut off heads, peel off skins, and fillet. Detailed instructions for this will be found on our Atlantic Herrings page.
  2. Soak Herring Fillets in cold water for 12 hours or overnight in the refrigerator to reduce saltiness.
  3. Split ONIONS in half lengthwise and slice fairly thin crosswise.
  4. Mix All Pickle Items and stir until Sugar is dissolved. Bring to a boil for a minute, take off heat and cool thoroughly.
  5. Drain Herring and pat dry with paper towels.
  6. Arrange Herring and Onions in a non-reactive container. Pour the cooled pickle solution over them. Refrigerate, before serving, preferably overnight, or up to 7 days.
  7. These are usually sliced on the diagonal for serving. Include some of the onions too, they are very good. You can serve herring slices and onion strips on buttered dark rye bread.
NOTES:

  1. Herring, Brined:

      These should be brine pickled whole, with "heads, guts and feathers". They can be found in specialty markets serving communities from countries surrounding the Baltic Sea. They should weigh about 11 ounces each, and will yield about 6-3/4 ounces of fillet each. Most recentley I've found them from Lithuania, gutted, but otherwise whole. For details see our Atlantic Herring page.

  2. Vinegar:

      The pattern recipes call for white distilled vinegar, but a good white wine vinegar could also be used.

  3. Vermouth:

      Sherry can also be used.

  4. Chilis:

      Small hot chilis like Arbols are good here. For details see our Chili Page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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