Pickled Herring

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  • 2 pounds salt herring fillets
  • 3/4 cup water
  • 3/4 cup white vinegar
  • 1 bay leaf
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon whole allspice
  • 1/4 teaspoon dill seeds
  • 1/2 cinnamon stick
  • 1/3 cup granulated sugar
  • 1 red onion


  1. Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours. Change water twice.
  2. To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil. Stir to dissolve sugar; let cool.
  3. Rinse the fillets with cold water and pat dry with paper towels. Cut fish into 1-inch pieces.
  4. Peel and slice onion. Separate slices into rings.
  5. Arrange herring and onion rings in alternate layers in sterilized jars. Cover with pickling solution and cap.
  6. Refrigerate for 3 to 6 days before serving.

Yield: 2 pints

The herring will keep up to 3 weeks refrigerated.