Pickled Herring Three Ways
Published December 14, 1982
- Total Time
- 15 minutes, plus 12 hours' soaking, overnight marination, and hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
IN WINE SAUCE
½ cup white wine
½ cup vinegar
¼ cup sugar or to taste
2 tablespoons pickling spice
1 tablespoon white peppercorns
1 small onion, sliced
3 to 4 salt herrings
IN DILL SAUCE
½ cup white wine
½ cup vinegar
⅓ cup sugar or to taste
3 tablespoons dried dill weed (or to taste)
6 or 8 salt herring fillets, prepared as in step 1 above
IN SOUR CREAM
6 or 8 salt herring fillets, prepared and pickled as in first recipe above
1 cup sour cream
⅓ cup strained pickling liquid (from first recipe above)
2 or more medium onions, sliced thin
Nutritional analysis per serving
10 grams carbs; 129 milligrams cholesterol; 397 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 21 grams fat; 188 milligrams sodium; 37 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
IN WINE SAUCE:
- Step 1
Soak whole salt herrings for 12 hours in several changes of cold water. Remove herrings from water and bone and skin them, producing 6 or 8 fillets.
- Step 2
Bring first 6 ingredients to boil. Remove from heat and cool completely.
- Step 3
Put fillets in suitable shallow dish, strain pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving
IN DILL SAUCE:
- Step 4
Bring first 4 ingredients to boil. Remove from heat and cool completely.
- Step 5
Put herring fillets in suitable dish, pour unstrained pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving.
IN SOUR CREAM:
- Step 6
Cut herring fillets into bite-size pieces, mix with sour cream, pickling liquid and onion. Refrigerate for at least several hours before serving.
Private Notes
Comments
For vegans, substitute eggplant sliced thin, cooked a bit al dente (easy to do in the microwave), and cut into one inch squares like pickled herring. Marinate in the wine sauce as for herring. For a sour cream version, substitute your preferred vegan sour cream for the dairy original. Thanks to the availability of vegan lactic acid online, you can now give this traditional treat and others that unique tang that only sour cream gives a dish!
For vegans, substitute eggplant sliced thin, cooked a bit al dente (easy to do in the microwave), and cut into one inch squares like pickled herring. Marinate in the wine sauce as for herring. For a sour cream version, substitute your preferred vegan sour cream for the dairy original. Thanks to the availability of vegan lactic acid online, you can now give this traditional treat and others that unique tang that only sour cream gives a dish!
I used my own recipe, from my mother, for the base pickled herring. I made the version in sour cream - very good. I will substitue 3 Tbsps of fresh dill for the dried dill in the Dill Sauce version next time as there was a "dirty" after taste from the dried dill. Much like the "dirty" taste of dried thyme compared to fresh thyme.