pickled glögg herring

Elaini avatar
By Annastiina Salonen
from Vanhalinna, Varsinais-Suomi

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/

serves 10
prep time 20 Min
cook time 23 Hr
method Canning/Preserving

Ingredients For pickled glögg herring

  • 320 g
    salted herring fillets
  • 2
    red or white onions
  • 1 Tbsp
    pink peppercorns
  • MARINADE:
  • 150 ml
    red or light glögg
  • 75 ml
    red or white wine vinegar
  • 2 Tbsp
    sugar, granulated

How To Make pickled glögg herring

  • 1
    1. 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.
  • 2
    Pour the marinade in the jar, over the other ingredients. Let the herrings be marinated for a few days before eating.
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