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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pints 723g Recipe makes 2 pints) The following items or measurements are not included below: 1/4 teaspoon black peppercorns |
||
| Calories 893 | ||
| Calories from Fat 370 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.1g | 63% | |
| Saturated Fat 9.3g | 46% | |
| Monounsaturated Fat 17.0g | ||
| Polyunsaturated Fat 9.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 272mg | 90% | |
| Sodium 416mg | 17% | |
| Potassium 1646mg | 47% | |
| Total Carbohydrate 41.0g | 13% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 36.0g | ||
| Protein 82.2g | 164% | |
Pickled Herring
By: ~Rita~
Feb 16, 2004
A polish recipe. My Mom makes for Cristmas Eve. Just be sure to change the water while soaking. On New Years Eve after the toast it is Good Luck to have a bit of Herring.
2 pints
Ingredients
- 2 lbs salt herring fillets
- 3/4 cup water
- 3/4 cup white vinegar
- 1 bay leaf
- 2 cloves garlic
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon whole allspice
- 1/4 teaspoon dill seed
- 1/3 cup granulated sugar
- 1 red onion
Directions
1
Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.2
Change water twice.3
To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.4
Stir to dissolve sugar; let cool.5
Rinse the fillets with cold water and pat dry with paper towels.6
Cut fish in 1-inch pieces removing bones.7
Peel and slice onion.8
Separate slices into rings.9
Arrange herring and onion rings in alternate layers in sterilized jars.10
Cover with pickling solution and cap.11
Refrigerate at least 3 days before serving.12
The herring will keep up to 3 weeks refrigerated.
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Browse similar recipes by category
- Course > Appetizers
- Course > Condiments, etc.
- Main Ingredient > Seafood > Fish > Saltwater
- Main Ingredient > Vegetables > Onions
- Cuisine > European > Eastern > Polish
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings
- Preparation > Presentation > Served Cold
- Preparation > Technique
- Occasion > Holiday/Event > Religious > Christmas
Featured Reviews for This Recipe
From: Chef #972290
On May 9, 2009
Of all the pickled herring recipes, this one is the best. The sugar gives the brine an even balance; it does not taste salty or sour.Just like my late mother used to make it. Thank You!
From: bluemoon downunder
On Nov 6, 2005
One of my ex-mothers-in-law – my Israeli ex-mother-in-law – used to make this, and make an even bigger deal about how long it took her to make it, but now I see that though yes there’s some time between the making and the eating, it’s incredibly simple and easy to make. I made this yesterday, so I’ll have to wait a few days before I can report back on it. But for the moment, the simplicity and clarity of the instructions – and for the demystifying of this recipe – five stars, without a doubt!
From: KITTENCAL
On Jun 16, 2004
Rita, this is the most wonderful recipe for Pickled herring. I just love this stuff, and could eat it constantly. I am always purchasing the store-bought kind, but not anymore, I will be making my own from now on, this is so good!.....There is just no way that this will be in my fridge for 3 weeks (mabey 3 days!)...Thanks so much for sharing this recipe, I will be making this again and again, I love it!.....Kitten 
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