Pickled Herring

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 doz. milch herring
  • 2 tablespoons mustard seed
  • 4 large onions, sliced
  • 12 bay leaves
  • 2 lemons, sliced
  • 1 tablespoon sugar
  • 2 tablespoons black peppercorns
  • 3 cups vinegar
  • 1 cup water


Soak herring in cold water over night, drain and remove entrails, reserving the roe and milt. If you desire, skin and bone them; cut off heads, run knife down center of back and skin towards the tail; scrape the meat off the bones, without cutting the bones, thus separating the herring in two parts.

Place herring in crock in layers, with sliced onion, lemon, a few pieces of bay leaf, a sprinkling of mustard seed and pepper-corns.

Mix and mash the milt with the sugar, add a little vinegar to thin, strain through sieve, add the rest of the vinegar, or better still, in place of the vinegar 3 cups sour cream or milk, and pour over herring to cover.

Two medium sized sour apples, chopped fine, and 1 oz. of chopped almonds may be added; cover jar and keep in a cool, dry place. Will keep a long while. Serve with boiled potatoes in their jackets.