Pickled Herring

Step by stepInstructions

1. If using salt herring, soak it in cold water in the fridge for 12-24 hours, changing the water twice, then rinse and pat dry.
2. Heat the vinegar, sugar and water until the sugar dissolves, then cool completely.
3. Layer the herring, onion slices, spices and dill in a clean jar.
4. Pour the cooled brine over to cover, seal, and refrigerate at least 3 days before eating.
5. Slice the herring on the bias and serve on rye bread with sour cream, chives and a splash of the onion.