Pickled Herring

Preparation info
  • Makes

    2 pints

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

This is a more-or-less-classical version, one you might encounter in a delicatessen that prepares its own pickled herring—plump, spicy fish pieces and crisp onion rings, considerably less sweetened than mass-produced pickled herring in jars.



  1. Soak the drained herrings in plenty of water in the refrigerator for 12 to 24 hours, changing the water twice.
  2. To make the pickling solution, bring to a boil the water, vinegar, pickling spice, and sugar in an enameled, stainless-steel, or glass saucepan. Let cool.
  3. Rinse the soaked herrings and pat them dry. Halve ea