MARINIRTE (PICKLED) HERRING
This classic pickled herring recipe offers a delightful balance of flavors, combining the richness of herring with the tang of vinegar and the subtle sweetness of brown sugar. The addition of onions, lemon, and spices creates a complex and satisfying taste experience. Perfect as an appetizer or a light meal, this dish is a flavorful journey through traditional Jewish cuisine.
Ingredients
- 6 fillets Herring fillets
- 4 cups Water (Quantity estimated (not specified in original recipe))
- 2 cups Milk
- 2 medium Onions
- 1 medium Lemon
- 6 cloves Whole cloves
- 1 tablespoon Whole peppercorns
- 2 leaves Bay leaves
- 2 tablespoons Capers
- 1 tablespoon Whole mustard seeds
- 1 tablespoon Brown sugar
- 1/4 cup White vinegar
Instructions
- 1Rinse the herring fillets under cold water. Remove any remaining scales or small bones. Place the herring fillets in a bowl and cover with milk or water. Let it soak overnight in the refrigerator.
- 2The next day, thinly slice the onions and lemon. In a clean jar, layer the herring fillets with the sliced onions, lemon slices, cloves, peppercorns, bay leaves, capers, and mustard seeds.
- 3In a small bowl, combine the brown sugar and vinegar. Stir until the sugar dissolves.
- 4Pour the vinegar mixture over the herring in the jar. Ensure the herring is fully submerged. Seal the jar and refrigerate for at least 24 hours, or up to several days, to allow the flavors to meld.