Name: Pickled Herring
Ingredients: 1/4 cup kosher salt; 5 cups water, divided; 1 lb herring fillets; 2 cups distilled white vinegar; 1/4 cup raw cane sugar; 1 tsp mustard seed; 2 tsp whole allspice; 3 bay leaves; 3 cloves; A bevy of garnishes (see below)

Description

Keep this recipe on hand for lunch.

Ingredients

Scale

1/4 cup kosher salt
5 cups water, divided
1 lb herring fillets
2 cups distilled white vinegar
1/4 cup raw cane sugar
1 tsp mustard seed
2 tsp whole allspice
3 bay leaves
3 cloves
A bevy of garnishes (see below)

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Instructions

Make a brine by dissolving ¼ cup kosher salt in 4 cups of boiling water.
Once the brine has cooled to room temperature, submerge the herring and refrigerate overnight (or up to 24 hours). Meanwhile, bring vinegar, sugar, and spices to a boil with 1 cup water.
Let spices steep until liquid has cooled.
Remove herring from brine and cover with pickling liquid. Store refrigerated for up to 1 month.
Garnish herring fillets with fresh herbs (such as dill), shaved radishes, sorrel, thinly sliced spring onion greens, pickled red onion, coarsely cracked black pepper, a squeeze of lemon juice, a drizzle of olive oil. Serve with dense, seeded bread or crackers.