herring copenhagen

Name: Herring Copenhagen
Cook time: 6 h 15 min
Cuisine: Jewish
Ingredients: 12 - herring filets in brine; 1 - whole herring in brine; 1 cup(s) distilled white vinegar; 1/2 cup(s) finely granulated sugar; 1/4 teaspoon(s) ground allspice; 1/2 teaspoon(s) ground white pepper; 4 - bay leaves; 1 large thinly sliced, onion

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

I live all things pickled!!! Pickled Herring is one of my favorite snacks. Although it can be highly priced at the supermarket. So I found a really good fish monger and a recipe to make it at home.

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yield serving(s)

cook time 6 Hr 15 Min

method Refrigerate/Freeze

Ingredients For herring copenhagen

12

herring filets in brine
1

whole herring in brine
1 c

distilled white vinegar
1/2 c

finely granulated sugar
1/4 tsp

ground allspice
1/2 tsp

ground white pepper
4

bay leaves
1 lg

thinly sliced, onion

How To Make herring copenhagen

1
Place herring in a large enamel or earthenware bowl. Add cold water to cover. Soak herring overnight to remove excess salt, changing water several times.

2
Drain herring. Cut each filet crosswise into 1-inch pieces. Prepare whole herring in a similar manner. Place in a bowl.
3
Place remaining ingredients in a saucepan, bring to a boil and simmer 1 minute. Remove from heat and cool to room temperature.
4
Pour most of the marinade over the herring pieces. Cover bowl and let marinate in refrigerator for 6 hours or longer.
5
Place herring and marinade in mason jars and keep in refrigerator for further use.
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