The Infamous German Pickled Herring Recipe That Works Well For Other Fish!

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while maintaining acidity.

herring fillets

🥗Healthier: mackerel

💰Cheaper: sardines

Mackerel is a healthier option with similar texture; sardines are often less expensive.

Cut herring fillets in half to create thin filets.

Prepare a brine with 1 cup kosher salt per half gallon of water or 60g salt per liter of water.

Submerge the herring in the brine, ensuring all sides contact the water, and let sit for 1 hour at room temperature, then refrigerate overnight.

Rinse the brined fish and pat dry with paper towels.

Slice two small onions thinly and sauté in a pan with oil until soft.

Transfer the sautéed onions to a pot and add spices: black pepper, mustard seeds, and bay leaves.

Add 2 cups of water and 2 cups of vinegar to the pot and bring to a boil for 1-2 minutes, then let cool to room temperature.

Lay down a herring filet, add some sautéed onions, and roll it up from the tail end, securing with toothpicks.

Place rolled filets in a glass vessel or mason jar and pour the pickling juice over them, ensuring they are submerged.

Cover and refrigerate for 3-7 days depending on the thickness of the filets.

Optionally, cut thicker filets into bite-sized pieces and pickle them without rolling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens