Recipe courtesy of Michael Lomonaco

Home Cured Herring

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  • Total: 3 days 45 min
  • Prep: 3 days 5 min
  • Cook: 40 min
  • Yield: 8 servings
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2 cups dry white wine

1 cup white vinegar

1 cup water

1/2 cup fine sea salt

1/2 cup light brown sugar

3 tablespoons pickling spice

2 to 3 dry hot peppers

1 large onion, peeled and thinly sliced

1 tablespoon black peppercorns

2 pounds scaled and gutted fresh herring


  1. In a non-corrosive pot, combine all ingredients except fish. Bring to the boil, reduce, and simmer for 30 minutes. Add fish to simmering brine and poach 12 minutes before removing from the heat.
  2. Let stand to cool 1 hour before placing in a non-corrosive container large enough to hold all the liquid. Cover container and refrigerate fish totally submerged in brine for 3 days.
  3. Serve with black bread, sour cream, and onions.