PICKLED HERRING (for four to six)


1 pound skinless salted herring fillets

1 cup water, plus more for soaking the herring

½ cup white wine

¾ cup distilled white vinegar

½ cup granulated sugar, or to taste

15 whole allspice berries

1 tablespoon whole black peppercorns

2 teaspoons yellow mustard seeds

1 teaspoon coriander seeds

1 bay leaf

¼ cup freshly squeezed lemon juice

2 large sprigs fresh dill

2 medium carrots, peeled and thinly sliced

½ medium red onion, thinly sliced



1. Place herring in a 4 to 6 quart container and cover with water. Refrigerate overnight, changing the water once.

2. Combine 1 cup water, wine, vinegar, sugar, allspice berries, peppercorns, mustard seeds, coriander seeds and bay leaf in a medium nonreactive saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat and let come to room temperature. Stir in lemon juice.

3. Drain herring fillets, rinse and pat dry. Slice crosswise into 1-1/2 inch pieces. Arrange fish in a nonreactive dish or container with a tight fitting lid. Arrange dill, carrots and onion on top of fish, and pour cooled brine into the dish. Cover and refrigerate for at least 24 hours and up to 4 days. To serve, remove herring from brine and eat plain, with the pickled carrots and onions, or with rye crackers or toast.


adapted from Amy Wisniewski, Chow.com


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