Pickled Herring Recipe | Tyler Florence
Level: Intermediate
Yield: Serves 6
Nutrition Information Per Serving
Serving Size: 1 of 6
Calories: 381
Total Fat: 13 g
Saturated Fat: 4 g
Carbohydrates: 43 g
Dietary Fiber: 2 g
Sugar: 39 g
Protein: 23 g
Cholesterol: 73 mg
Sodium: 161 mg
Ingredients ()
- 3 to 4 whole salted herrings
- 2 cups milk
- 1 1/2 cups water
- 1 cup granulated 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, cut into rings
- 2 carrots, thinly sliced
- 2 handfuls fresh dill
- 2 bay leaves
- A 2-inch piece of fresh horseradish, sliced thick
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- Place the herrings in the milk and let them soak for a minimum of 12 hours, up to 24 hours, to extract most of the salt. Drain, then rinse and gently dry with paper towels. Remove the fins, fillet the fish but keep the skin intact. Cut the fillets into pieces roughly 2 inches wide.
- Combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and both types of peppercorns in a saucepan. Warm over medium heat until it comes to a boil, stirring so the sugar completely dissolves. Remove from the heat and allow the mixture to cool fully.
- In a glass container or a Mason jar, layer the filleted herring with onion slices, carrot rounds, fresh dill, bay leaves, and horseradish. Pour the fully cooled pickling brine over the layers so that everything is submerged in liquid. Seal the jar or dish and chill in the refrigerator for at least a night, or up to 2 days, before you serve.
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