NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- salt1/4 cup
- water, divided5 cup
- herring fillets, fillets; about ½ kg1 lb
- distilled vinegar or white wine vinegar2 cup
- sugar1/4 cup
- mustard seed1 tsp
- allspice, whole2 tsp
- black peppercorns2 tsp
- bay leaves3 leaf
- cloves3
- lemon, rind removed; flesh only; thinly sliced1
- red onion, medium; thinly sliced1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Heat 4 cups of water enough to dissolve salt. Let cool to room temperature.
Submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours.
Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.
When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one.
Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.