Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 3 Salted herrings - (to 4) 2 cups 474ml Milk 1 1/2 cups 355ml Water 1 cup 198g / 7oz White sugar 1 cup 237ml White vinegar 2 teaspoons 10ml Ground allspice 2 teaspoons 10ml Yellow mustard seeds 1 teaspoon 5ml Caraway seeds 2 teaspoons 10ml Whole black peppercorns 2 teaspoons 10ml Whole white peppercorns 1 teaspoon 5ml Red onion - sliced in rings (small) 2 Carrots - cut thin slices 2 Handfuls fresh dill 2 Bay leaves 1 Fresh horseradish - (abt 2") - cut big slices

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 6 servings.


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