Best Pickled Salt Herring Recipes

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PICKLED SALT HERRING



Pickled Salt Herring image

Make and share this Pickled Salt Herring recipe from Food.com.

Provided by CJAY8248

Categories     Low Cholesterol

Time 15m

Yield 2 fish, 4 serving(s)

Number Of Ingredients 10

2 salt herring fillets
1 tablespoon whole allspice, crushed
2 bay leaves
1/2 teaspoon mustard seeds
1 teaspoon bottled horseradish
2 onions, sliced
1/2 carrot, sliced
1 cup vinegar
1/4 cup water
1/2 cup sugar

Steps:

  • Clean fish. Remove heads. Soak fish in cold water for 10-12 hours, changing water a few times so fish will not be too salty. If you wish, start soaking a few hours before going to bed; change water a few times, then soak overnight. Drain fish on absorbent paper; cut crosswise into 1/2" slices without removing bones and place in a glass jar. Combine dressing ingredients and bring to boiling point. Chill. Pour over herring. Cover and let stand a few days in refrigerator before serving. Always serve this kind of herring from the jar. Taste improves the longer herring is pickled.

Nutrition Facts : Calories 347.4, Fat 10.7, SaturatedFat 2.5, Cholesterol 55.2, Sodium 114.4, Carbohydrate 49.6, Fiber 6.5, Sugar 27.8, Protein 18.7

PICKLED HERRING



Pickled Herring image

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

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

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



Pickled Herring image

Provided by Food Network

Categories     main-dish

Yield 1 pound

Number Of Ingredients 9

1 pound fresh filleted herring, skin off (about 6)
1 cup salt
3 tablespoons water
1 teaspoon allspice
3/4 cup sugar
3 large onions, thinly sliced
3 cups white vinegar
3 bay leaves
Dash black pepper

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



Pickled Herring image

Provided by Tyler Florence

Categories     appetizer

Yield 6 servings

Number Of Ingredients 15

3 to 4 whole salted herrings
2 cups milk
1 1/2 cups water
1 cup white sugar
1 cup white vinegar
2 teaspoons ground allspice
2 teaspoons yellow mustard seeds
1 teaspoon caraway seeds
2 teaspoons whole black peppercorns
2 teaspoons whole white peppercorns
1 small red onion, sliced in rings
2 carrots, cut in thin slices
2 handfuls fresh dill
2 bay leaves
2-inch piece fresh horseradish, cut in big slices

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 THREE WAYS



Pickled Herring Three Ways image

Provided by Robert Farrar Capon

Categories     appetizer

Time 12h15m

Number Of Ingredients 16

1/2 cup white wine
1/2 cup vinegar
1/4 cup sugar or to taste
2 tablespoons pickling spice
1 tablespoon white peppercorns
1 small onion, sliced
3 to 4 salt herrings
1/2 cup white wine
1/2 cup vinegar
1/3 cup sugar or to taste
3 tablespoons dried dill weed (or to taste)
6 or 8 salt herring fillets, prepared as in step 1 above
6 or 8 salt herring fillets, prepared and pickled as in first recipe above
1 cup sour cream
1/3 cup strained pickling liquid (from first recipe above)
2 or more medium onions, sliced thin

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.

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