Ingredients:
- 1 lb (450 g) Pre-salted/Cured Herring Fillets, drained and rinsed
- 1 large Red Onion (180 g), thinly sliced into rings
- 1 medium Carrot (100 g), peeled and sliced into thin rounds
- 1 cup (240 ml) Water
- 1 1/2 cups (360 ml) Distilled White Vinegar (5%)
- 1 cup (200 g) Granulated Sugar
- 1 tsp (5 ml) Sea Salt (optional, depending on initial saltiness of fish)
- 3 Bay Leaves (dried, whole)
- 1/2 tsp (2.5 ml) Whole Black Peppercorns
- 1 tsp (5 ml) Whole Allspice Berries
- 1 tsp (5 ml) Yellow Mustard Seeds
Instructions:
- Rinse and Prep: Remove the herring fillets from their packaging. Rinse them thoroughly under cold running water to remove excess salt or brine; pat dry.
- Slice the Fish: Slice the herring fillets diagonally into bite-sized pieces, roughly ¾ inch (2 cm) thick. Set aside.
- Prep Vegetables: Thinly slice the red onion and carrot.
- Create the Spiced Brine: In a medium saucepan, combine the water, vinegar, sugar, and salt (if using). Toss in the bay leaves, peppercorns, allspice berries, and mustard seeds.
- Heat Brine: Bring the mixture to a gentle boil over medium heat, stirring until the sugar is completely dissolved (about 3–5 minutes). Do not over-boil.
- Cool Completely: Remove the brine from the heat. Allow it to cool completely to room temperature (or chill in an ice bath) before proceeding. Hot brine will cook the fish, resulting in a rubbery texture.
- Sterilise Jars: Ensure your glass jars (approximately four 1-pint capacity) are spotlessly clean and sterilised.
- Layer: In each jar, alternate layers of sliced herring, red onion, and carrot. Pack the layers firmly but gently.
- Fill and Seal: Pour the fully chilled spiced brine over the herring and vegetables, ensuring the fish is completely submerged. Distribute the whole spices evenly among the jars. Seal the jars tightly.
- Cure: Place the pickled herring in the refrigerator. Cure for a minimum of 48 hours before eating. The flavor will improve significantly after 3–5 days. Store refrigerated for up to 3 weeks.