Easy Pickled Herring
Submitted by jsciusco
Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
48 hrsReal pickled herring requires patience, not skill.
Soak the fillets to mellow their saltiness, then cube them and let a vinegar-based marinade work its magic for two full days. Bay leaves and onion slices infuse subtle aromatics while the acidic brine firms up the texture and develops that characteristic tang.
This is the kind of recipe you start on Wednesday for a Friday feast, letting time do all the heavy lifting. The payoff? Herring that tastes leagues better than anything from a jar, ready to grace your holiday table or weekly smorgasbord.
Pro Tips
- Don’t rush the soaking time; those 3-4 hours remove excess salt without making the fish mushy
- Adjust vinegar to your taste (start with ½ cup, add more for sharper tang)
- Store in a glass jar or ceramic container, never metal, which can react with the vinegar
- Serve chilled with rye bread, boiled potatoes, and sour cream for a traditional Polish presentation
Ingredients
Directions
Soak herring for 3 or 4 hours in cold water.
Wash in cold water and cut into cubes.
Prepare a marinade with the remaining ingredients and marinate for 2 days.
Drain and serve.
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