For pickled herring, you need ingredients:
- 400 g cleaned herring butterflies
- 2 dl Wösel Apple Cider Vinegar
- 2–3 smaller red onions
- 1 tbsp. sea salt
- 1 tbsp. unrefined cane sugar
- 1 tsp. pink pepper
- 10 clove grains
- Black pepper
- 1 bay leaf
Add the fish to a wide-bottomed container, then pour vinegar on top, in which the salt and sugar have previously been dissolved. Apple cider vinegar is a delicate vinegar, therefore no water was added to the recipe. However, if you find the brine too vinegary, add a little water. By doing so, you can conveniently adjust the acidic taste of the brine and the fish. If you do not add water to the brine, the fish will be ready in about a day, in a diluted brine it will take 2-3 days before the fish are ready. You can also add salt and sugar to taste.
Cloves give a good flavour to the brine, and since you will not be cooking the brine, gently grind the clove grains in a mortar. Fish is quite tender in terms of its taste, so add just a little black pepper. Lastly, add pink pepper, bay leaf and red onion rings between the fish. Before you place the brine in the fridge, thoroughly mix the fish and the onions. Make sure that all of the fish are beautifully covered in brine.
How to store fish and how long will they keep?
It is recommended that pickled herring be stored either covered in pickling liquid or oil, in a tightly sealed jar. Stored in a fridge, the fish will keep for at least a week. Pickled herring goes well on bread, next to a roast with boiled potatoes and sour cream and, of course, simply as a snack.
