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Pickling Your Own Herring recipe

“The trick to pickling today is tofind fresh herring or fresh salted herring. Once you’ve pickledit, use the herring in any favorite recipe, or just mix it asI do, with sour cream, red onion, and dill, to break the fastof Yom Kippur. It will keep for weeks.” – Joan Nathan.

Recipe: Pickling Your OwnHerring

6 Canadian herrings
1 tablespoon to 1/2 cup granulated sugar
1 cup white vinegar or to cover
1 large onion, sliced
1 thinly sliced lemon (optional)
2 cloves
6 peppercorns
4 bay leaves

  • Remove the heads from the herring andscale the fish. Wash well, open them, and remove the milt (roeof male fish). Clean the fish well, drain. Lay the herring andmilt in water to cover in the refrigerator overnight.
  • The next day rub the milt glands througha sieve or mash them well, and mix with 1 tablespoon of the sugarand a few tablespoons of the vinegar.
  • Place in a 1 1/2-quart jar in layers theherring, onion, lemon slices, cloves, peppercorns, and bay leaves.
  • Add the milt gland mixture, the remainingvinegar, and as much of the remaining sugar as your taste dictates.
  • Cover the jar and keep in the refrigeratorfor at least 4 days.

    Yield: about 6 cups (P).

    Recipe from: Jewish Cooking in Americaby Joan Nathan.

    How to make pickled herring

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  • Comments

    1 Comment


    It s herring season in San Francisco, and the commercial harvest here takes only the roe for sushi and grinds the rest up for chicken feed, what a waste. Still, i managed to get a few pounds and tried this recipe. Wow. It makes the best pickled herring i ever ate. Many thanks. I was recently in Sweden and had the most incredible herring in a creamy sauce with curry. Any ideas on what else might have been in it? I ve never heard of a curry sauce for picked herring but it was to die for.

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