Best Pickled Herring Recipe - A Salty Delight at Home

Hey there, fellow food lovers! Are you ready to dive into a truly timeless delicacy that's bursting with flavor? We're talking about best pickled herring, a dish that's surprisingly easy to master right in your own kitchen. Forget those store-bought jars – learning `how to make pickled herring at home` is a game-changer! This `classic herring: a salty delight` is perfect for everything from quick snacks to elegant holiday spreads, especially when served on a traditional `open sandwiches recipe`. Whether you're a seasoned chef or just starting your culinary journey, we'll guide you through creating a homemade version that’s miles better than anything you’ve had before. Get ready to impress your taste buds and your guests with this fantastic `recipe with mustard` and other delicious spices!

Ingredients

• For the Salted Herring:
• 1 lb (approx. 450g) whole fresh herring fillets, skin on (about 4-6 fillets)
• 1/2 cup coarse sea salt
• 4 cups cold water
• For the Pickling Brine:
• 1 cup white vinegar (5% acidity)
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tablespoon `mustard seeds for pickling`
• 1 teaspoon whole black peppercorns
• 2-3 bay leaves
• 1 small red onion, thinly sliced
• 2-3 sprigs fresh dill, roughly chopped (plus extra for garnish)

Directions

1. Prepare and Salt the Herring
   1. If your herring fillets still have bones, carefully remove them using tweezers. Rinse the fillets under cold water and pat them completely dry with paper towels.
   2. In a non-reactive dish (like glass or ceramic), lay the herring fillets skin-side down. Sprinkle the coarse sea salt evenly over both sides of the fillets.
   3. Pour the 4 cups of cold water over the salted herring. Ensure the fillets are fully submerged. If they float, place a small plate on top to keep them under the brine.
   4. Cover the dish and refrigerate for a minimum of 24 hours, and up to 48 hours. This process, often called "salting" or "brining," cures the fish and firms up its texture.
2. Desalt the Herring
   1. After the salting period, remove the herring from the brine. Discard the salty water.
   2. Rinse the fillets thoroughly under cold running water for several minutes to remove excess salt.
   3. Place the rinsed fillets in a clean bowl and cover them with fresh cold water. Let them soak in the refrigerator for 2-4 hours, changing the water once or twice. This step helps to reduce the saltiness to your desired level. Taste a tiny piece after 2 hours to check if it's salty enough for your preference.
   4. Once desalinated, pat the herring fillets very dry with paper towels. Slice the fillets into bite-sized pieces, about 1-inch wide.
3. Prepare the Pickling Brine
   1. In a small saucepan, combine the white vinegar, 1/2 cup water, granulated sugar, `mustard seeds for pickling`, black peppercorns, and bay leaves.
   2. Bring the mixture to a gentle boil over medium heat, stirring until the sugar has completely dissolved.
   3. Remove the saucepan from the heat and let the pickling brine cool completely to room temperature. This is crucial; hot brine will cook the fish!
4. Combine and Pickle
   1. In a clean, airtight glass jar or container, layer the sliced herring pieces with the thinly sliced red onion and chopped fresh dill.
   2. Once the pickling brine is fully cooled, pour it over the herring mixture in the jar, ensuring all the fish is completely submerged.
   3. Seal the jar tightly and refrigerate for at least 24-48 hours before serving. This allows the flavors to meld beautifully and the herring to fully pickle. The longer it sits, the more pronounced the pickled flavor will become.
5. Serve and Enjoy!
   1. Serve your homemade `best pickled herring` chilled, garnished with extra fresh dill. It's fantastic on rye bread, crispbread, or as part of a traditional `open sandwiches recipe` with a dollop of sour cream or crème fraîche.