Pickle & Preserve

PickledĀ Herring

December 11, 2013
Author Notes

This recipe has withstood the test of time and been enjoyed by generations. As a child I looked forward to Christmas Eve for all the wonderful Swedish foods, especially the herring. As far as I can tell, this came from Sweden with my great grandmother and was recorded by my grandmother. It keeps well but hardly lasts beyond Christmas. —Anne Covino

  • Makes approx 1 quart; depends upon the size of herring
Ingredients
  • 3 large salt herring; 8 fillets
  • 1/2 cup cold water
  • 1/2 cup sugar (may need 1 cup)
  • 1/2 cup chopped onion (red)
  • 3 bay leaves
  • 12 whole allspice
  • Dash white pepper
In This Recipe
Directions
  1. Soak the herring in cold water overnight.
  2. Split, skin and remove all bones Cut in strips crosswise Place in china or glass dish.
  3. Mix ingredients and pour over herring.
  4. Put into glass jars or covered dish for storage. Best made several days ahead and stored in refrigerator.
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