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Pickled Herring

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Anonymous (not verified)
  Dried herring 1 Pound, smoked (About 3 Pieces)
  Onion 1 Large, thinly sliced
  Salt To Taste
  Apple vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Peppercorns 10
  Red pepper To Taste, crushed
  Whole coriander seeds 1 Teaspoon

Cut the herring into bite-size pieces and place into a mixing bowl.
Set aside.
In a separate mixing bowl, sprinkle the onion with salt and leave at room temperature for one hour.
Wash off the salt and squeeze with your hands.
Set aside on paper towel to absorb any remaining moisture.
Alternately layer the herring and onion into two or three widemouth jars.
Mix together all the remaining ingredients.
Pour into the jars.
Cover with their lids and refrigerate.
The herring will be ready to eat in 6-10 days.
This makes an excellent appetizer.

Recipe Summary

Side Dish

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