Sweet pickled herrings

Sweet pickled herrings


6 people made this

About this recipe: Herrings are high in omega-3 fatty acids, which help to protect against heart, skin and circulation problems. When fresh, herrings are susceptible to spoilage, so pickling is an excellent way to preserve them.

Chrissie Lloyd

Serves: 4 

  • 6 fresh herrings, cleaned and filleted
  • Salt
  • 250ml (9fl oz) white malt vinegar
  • 250ml (9fl oz) white wine vinegar
  • 150g (5½ oz) granulated sugar
  • 2 small onions, peeled and cut into fine rings
  • 6 cloves
  • 6 allspice berries
  • Pinch of fennel seeds
  • Black pepper

Prep:10min  ›  Ready in:10min 

  1. Divide the filleted herrings in two lengthways and remove any bones, trimming away any small ones at the edge with small scissors.
  2. Sprinkle a layer of salt into a deep bowl and place three fillets down in a single layer. Sprinkle again with salt, and continue with layers of salt and fish for the remaining nine fillets, ending with a sprinkling of salt. Cover tightly and refrigerate for 2 days.
  3. Take the herrings from the dish and remove the skin. Rinse the dish and put the fillets back with 250ml (8fl oz) water. Set aside for 1-2 hours. Taste the water and replace with fresh if it seems too salty.
  4. Mix the vinegars, sugar, onion, cloves, allspice, fennel and pepper in a jug, stirring to dissolve the sugar.
  5. Rinse the herrings well in cold water and pat them dry with kitchen paper. Put into a clean bowl and add the vinegar mixture. Cover tightly and refrigerate for 2 days before eating. Serve with brown bread and butter, or chopped and added to a potato salad.

Nutrients per serving

Vitamins B6, B12

Total Time

10 Minutes, Plus 4 Days Salting and Marinating

Recently viewed

Reviews (0)

Write a review

Click on stars to rate