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Pickled Herring

Discussion in 'Autumn Paleo Recipes' started by Inger, Apr 26, 2013.

  1. Inger

    Inger Silver

    I always loved pickled herring! But the one you buy here has sugar, aspartame or other sweetener in it.. and lots of preservatives and such. So I come up with my own version that is actually way tastier! :)

    Whole salted herrings
    Raw Onion, cut into thin slices
    Whole brown pepper
    Bay leaves
    Some pieces of whole fresh ginger
    Whole cloves
    Organic white balsamic vinegar / white wine vinegar / lemon/lime juice
    Raw organic honey (or Stevia)

    Filet the herrings and put the fillets in water over night to get them less salty.

    Next day, rinse them and cut them into pieces about thick as a thumb.
    Put them into a glass jar, layered with raw onion, ginger, bay leaves, cloves and brown pepper.
    Make a "stock" out of vinegar (or other sour source) and honey and some water (easier if you use a bit warmish water, but not above 104 degree F/42 degree C), make it quite strong sweet sour tasting. Less sweet if you prefer it less carby. Pour the stock over the herring, until it covers it all. Close the jar and let it stay for minimum 1 day in the fridge. Better 2 days. Enjoy! Keeps about 1 week in the fridge, easily.


    This is also great to give as a gift. In Scandinavia it is tradition to give such good looking glass jars with marinated herrings for Christmas gift when visiting friends and family. This could as well be a winter recipe if it was not for the few carbs in it...
    Hilde likes this.
  2. nonchalant

    nonchalant Silver

    My grandmother absolutely loved picked herring.
  3. Hope

    Hope Gold

    Totally trying this.....even now. I have been wanting this forever but never buy them anymore bc of the sweeteners....thanks!!!!

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