Pickled Herring
Pickled herring is a simple way to turn a pound of fillets into a jar that keeps for a month in the fridge. The fish is first cured in salt brine, then packed with lemon, red onion and a sweet-sour vinegar scented with allspice, mustard seed, bay and cloves. The pickling liquid is cooled before it touches the fish, which keeps the texture firm. Cooking takes five minutes, and the waiting does the rest.
Instructions
Warm 4 cups of the water in a pot, stirring until the salt dissolves completely. Set the brine aside and let it cool to room temperature.
Put the herring fillets in the cooled brine, making sure they are fully submerged. Refrigerate them overnight, or for up to 24 hours.
While the fish brines, combine the sugar, vinegar, the remaining 1 cup of water and all the spices in a saucepan and bring to a boil. Simmer for 5 minutes, then turn off the heat and leave the liquid to steep until it is completely cool.
When the brining time is up, layer the herring in a glass jar with the lemon slices and red onion. If you are using more than one jar, divide the spices from the pickling liquid evenly between them.
Pour the cooled pickling liquid over the fish and seal the jars. Leave them for at least one day before eating, and keep them in the fridge for up to 1 month.
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