pickled glögg herring
This herring has been on my Christmas table for some years and it's a refreshing addition to the Nordic festive meal. Commonly eaten as they are, with potatoes, eggs or beetroot salad. The onions are also edible. In itself Glögg is a Nordic mulled wine usually enjoyed in the Christmas season, or Yuletile. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/851143/Glögisilli/
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yield
10 serving(s)
prep time
20 Min
cook time
23 Hr
method
Canning/Preserving
Ingredients For pickled glögg herring
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320 gsalted herring fillets
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2red or white onions
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1 Tbsppink peppercorns
- MARINADE:
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150 mlred or light glögg
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75 mlred or white wine vinegar
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2 Tbspsugar, granulated
How To Make pickled glögg herring
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11. Bring the marinade to a boil, let cool. 2. Rinse the fillets with cold water and cut them as 1-2 cm pieces. 3. Cut the onions as thin slices. Pile the pieces of herring and onion into the glass jar, alternating layer by layer. Sprinkle the pink peppercorns in between.
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2Pour the marinade in the jar, over the other ingredients. Let the herrings be marinated for a few days before eating.
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Categories & Tags for Pickled Glögg Herring:
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