Name: Pickled herrings
Yield: Makes 2 x 500 g jars
Ingredients: 4 small bay leaves; 200 g caster sugar; 6 whole medium herrings, scaled, gutted, filleted and pin-boned; 500 ml white wine vinegar; 10 black peppercorns; 2 teaspoons fennel seeds; 1 teaspoon mustard seeds; 8 juniper berries; 3 tablespoons flaked sea salt; 1 teaspoon caraway or dill seeds; 2 teaspoons coriander seeds; 1 medium white onion, very finely sliced; 2 small carrots, peeled

Preparation info

Makes
2 x 500 g
jars

Difficulty
Medium

Appears in

The Good Table

By Valentine Warner

Published 2013

About

A silver tide of pickled herrings is shoaled up in my fridge and, when there are none of my own left, I will take a pot from a shop shelf, open it immediately and pay for the empty jar with the rest of my purchases. Odd moments have seen me crouching on a kitchen stool, chin back, while attempting to gulp the fish down whole. I need them. I like my cure quite sweet in taste, so cut back on the sugar as you see fit.