Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pickled Herring

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  • Level: Easy
  • Total: 1 day
  • Prep: 1 day
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2 salted herrings (soaked for at least 12 hours, up to 24)

1 1/2 cups water

1 cup white sugar

1/2 cup white vinegar

2 bay leaves

1 teaspoon yellow mustard seeds

1 teaspoon black peppercorns

1 small white onion, sliced in rings

1 carrot peeled and cut in thin disks

1-inch fresh ginger root, sliced thinly


  1. Drain the herring and pat dry. Fillet the herring and cut fillets into 2-inch strips. In a saucepan bring the water, sugar, vinegar, bay leaves, mustard seeds, and peppercorns to a boil. Remove from the heat and add onions, carrots and ginger slices. Cool completely, then pour over the herring fillets arranged in a non-reactive dish or jar. Cover well and refrigerate overnight or up to 3 days before using.