Best 4 Pickling Your Own Herring Recipes
**Dive into the Delicacy of Pickled Herring: A Culinary Journey Across Cultures and Cuisines**
Across the culinary landscapes of the world, pickled herring stands as a testament to the ingenuity and creativity of humankind in preserving and enhancing the flavors of nature's bounty. Originating in the Nordic countries, where the abundance of herring and the need for preservation techniques intersected, pickling emerged as a method to extend the shelf life of this versatile fish. Today, pickled herring has transcended its humble beginnings, becoming a cherished delicacy enjoyed across cultures and cuisines, each with its unique interpretation and treasured recipes. From the classic Scandinavian gravlax to the vibrant and flavorful rollmops, and the tangy Bismarck herring, this article presents a delectable journey into the world of pickled herring, offering a collection of recipes that capture the essence of this culinary delight.
PICKLED HERRING
Steps:
- Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
- In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
- Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.
PICKLED HERRING
Steps:
- Put some salt in bottom of small bowl. Place fish skin down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve.
PICKLED HERRING
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.
Provided by Rita1652
Categories Onions
Time 15m
Yield 2 pints
Number Of Ingredients 10
Steps:
- Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
- Change water twice.
- To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
- Stir to dissolve sugar; let cool.
- Rinse the fillets with cold water and pat dry with paper towels.
- Cut fish in 1-inch pieces removing bones.
- Peel and slice onion.
- Separate slices into rings.
- Arrange herring and onion rings in alternate layers in sterilized jars.
- Cover with pickling solution and cap.
- Refrigerate at least 3 days before serving.
- The herring will keep up to 3 weeks refrigerated.
PICKLED HERRING THREE WAYS
Steps:
- Soak whole salt herrings for 12 hours in several changes of cold water. Remove herrings from water and bone and skin them, producing 6 or 8 fillets.
- Bring first 6 ingredients to boil. Remove from heat and cool completely.
- Put fillets in suitable shallow dish, strain pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving
- Bring first 4 ingredients to boil. Remove from heat and cool completely.
- Put herring fillets in suitable dish, pour unstrained pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving.
- Cut herring fillets into bite-size pieces, mix with sour cream, pickling liquid and onion. Refrigerate for at least several hours before serving.
Tips:
- Use fresh or frozen herring for pickling. Frozen herring needs to be properly thawed before using. - Clean the herring thoroughly, removing the guts, gills, and bloodline. - Use a sharp knife to remove the fillets from the herring. - Bone the fillets if desired. - Soak the herring fillets in a brine solution for 1 hour before pickling. - Use a variety of spices and herbs to flavor the pickle. - Pack the herring fillets tightly into a jar or container. - Cover the herring fillets with the pickling liquid. - Seal the jar or container tightly and refrigerate for at least 2 weeks before eating.Conclusion:
Pickling herring is a great way to preserve this delicious fish and enjoy it year-round. With a little planning and preparation, you can easily make your own pickled herring at home. So next time you're looking for a new and exciting way to enjoy herring, give pickling a try!
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