- Serves: 6
- Cook Time: 5 minutes
- Prep Time: 20 minutes plus standing and maturing time
- Effort: easy
- 6 herring fillets, skin on
- 3 heaped tbsp sea salt
- 500 ml white wine vinegar
- 150-200 g caster sugar
- 1 large onion, very thinly sliced
- 2 medium carrots, very thinly sliced
- 3-4 bay leaves
- 8 black peppercorns
- 8 juniper berries
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
1. Lay the herring fillets skin-side down on a plate, sprinkle the sea salt over their flesh side and leave them to firm up for at least 1 hour, 2 hours if possible.
2. Combine the vinegar, sugar, onion, carrots, bay leaves, peppercorns, juniper berries, fennel, coriander and mustard seeds in a pan and bring to a gentle simmer. Cook for 5 minutes then set aside to cool.
3. Once your herring are nice and firm, rinse the salt away, pat dry and cut the fillets in half. Take a medium-sized jar with an airtight lid and put 3 pieces of herring in the bottom. Place a handful of the cooked onion and carrots on top. Repeat these layers until the jar is full.
4. Pour the spiced vinegar into the jar until it is three-quarters full. Give the jar a gentle tap to settle then pour in more spiced vinegar to fill.
5. Seal the jar and store in a cool, dry place without opening for at least a week. Once opened, refrigerate and consume within 1 week. Unopened the pickled herring will keep in the refrigerator for 4-6 weeks.
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