Pickled Herring
Pickled herring has been a beloved dish in Scandinavian and Eastern European cuisine for centuries. It was originally developed as a preservation method, allowing fishermen to store herring for long periods without refrigeration. The balance of vinegar, salt, and spices enhances the fish\'s natural flavors while giving it a delicate, tangy taste. Whether served on rye bread, with boiled potatoes, or as part of a festive holiday spread, pickled herring remains a staple in Nordic gastronomy. A pro tip: For a milder taste, soak the herring fillets in cold water for a few hours before pickling!
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Hozzávalók
Adagok: 6
500
g
Fresh herring fillets
300
ml
White vinegar
200
ml
Water
30
g
Salt
40
g
Sugar
1
db
Onion
5
g
Black peppercorns
2
db
Bay leaves
5
g
Mustard seeds
1
cs.
Dill
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Elkészítési Lépések
1
Rinse the herring fillets under cold water and pat them dry with a paper towel.
2
Slice the onion into thin rings and set aside.
3
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
4
Place the herring fillets into a clean glass jar, layering them with sliced onions, black peppercorns, bay leaves, mustard seeds, and dill.
5
Pour the hot pickling liquid over the herring fillets, ensuring they are fully submerged.
6
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.
7
The pickled herring will develop a richer flavor over time and can be stored in the refrigerator for up to two weeks.
