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Pickled Herring Recipe
|Dried herring||1 Pound, smoked (About 3 Pieces)|
|Onion||1 Large, thinly sliced|
|Apple vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red pepper||To Taste, crushed|
|Whole coriander seeds||1 Teaspoon|
Serving size: Complete recipe
Calories 1872 Calories from Fat 1335
% Daily Value*
Total Fat 150 g231.1%
Saturated Fat 24.3 g121.7%
Trans Fat 0 g
Cholesterol 272.2 mg
Sodium 814.8 mg33.9%
Total Carbohydrates 50 g16.6%
Dietary Fiber 7.9 g31.6%
Sugars 22.3 g
Protein 86 g172%
Vitamin A 9.7% Vitamin C 141.2%
Calcium 37.9% Iron 39.5%
*Based on a 2000 Calorie diet
In a separate mixing bowl, sprinkle the onion with salt and leave at room temperature for one hour.
Wash off the salt and squeeze with your hands.
Set aside on paper towel to absorb any remaining moisture.
Alternately layer the herring and onion into two or three widemouth jars.
Mix together all the remaining ingredients.
Pour into the jars.
Cover with their lids and refrigerate.
The herring will be ready to eat in 6-10 days.
This makes an excellent appetizer.