Pickled Herrings

Preparation info

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 12 herrings
  • 3 oz. coarse salt
  • pints water


Clean and bone the herrings and put into a brine made from the salt and water. Leave for 2 hours, then drain. Cut the onions into thin rings and roll up the herrings, skin side outwards, with a few onion rings inside each. Pack herrings into a wide-necked jar together with chillis and bay leaves, and pour over the spiced vinegar. Seal and leave for at least 5–6 days before using.