Fish Pickling Recipe

Ingredients

• 1 pound skinless salted fish fillets
• 1 1/2 cups water, plus more for soaking the fish
• 3/4 cup distilled white vinegar
• 3/4 cup granulated sugar
• 15 whole allspice berries
• 1 tablespoon whole black peppercorns
• 2 teaspoons yellow mustard seeds
• 1 teaspoon coriander seeds
• 1 bay leaf
• 1/4 cup freshly squeezed lemon juice
• 2 large sprigs fresh dill
• 2 medium carrots, peeled and thinly sliced
• 1/2 medium red onion, thinly sliced

• Instructions

  1. 1Place fish in a 4- to 6-quart container and cover with water. Refrigerate overnight, changing the water once.
  2. 2Combine 1 1/2 cups water, vinegar, sugar, allspice berries, peppercorns, mustard seeds, coriander seeds, and bay leaf in a medium, nonreactive saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat and let come to room temperature. Stir in lemon juice.
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  4. 3Drain fish fillets, rinse, and pat dry. Slice crosswise into 1-1/2-inch pieces. Arrange fish in a nonreactive dish or container with a tightfitting lid. Arrange dill, carrots, and onion on top of fish, and pour cooled brine into the dish. Cover and refrigerate for at least 24 hours and up to 4 days. To serve, remove herring from the brine and eat plain, with the pickled carrots and onion, or with rye crackers and toast.
  5. chow.com