Pickled Herring

Click to Enlarge	Pickled Herring Denmark, Norway, Sweden - 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 significantly better than store bought. Harder in many regions will be finding a source of the brined herring.

2
8
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3/4
1/4
1/2
1/3
1
5
2

oz
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c
c
c
c
t

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

Make

Clean HERRINGS, cut off heads, peel off skins, and fillet. Detailed instructions for this will be found on our Atlantic Herrings page.
Soak Herring Fillets in cold water for 12 hours or overnight in the refrigerator to reduce saltiness.
Split ONIONS in half lengthwise and slice fairly thin crosswise.
Mix All Pickle Items and stir until Sugar is dissolved. Bring to a boil for a minute, take off heat and cool thoroughly.
Drain Herring and pat dry with paper towels.
Arrange Herring and Onions in a non-reactive container. Pour the cooled pickle solution over them. Refrigerate, preferably overnight before serving, or up to 7 days.

NOTES:

Herring, Brined: These should be brine pickled whole, with "heads, guts and feathers". They can be found in specialty markets serving communities of people from countries surrounding the Baltic Sea. They should weigh about 11 ounces each, and will yield about 6-3/4 ounces of fillet each. For details see our Atlantic Herring page.
Vinegar: The pattern recipe calls for white distilled vinegar, but I prefer a good white wine vinegar.
Vermouth: Sherry can also be used.
Chilis: Small hot chilis like Arbols are good here. For details see our Chili Page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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