by Rachel Selenia
8 salt herring fillets (boned)
100 ml distilled white vinegar (12%)
200 ml sugar
300 ml water
2 red onions
1 teaspoon allspice berries, crushed
1 bay leaf
- Soak the herring fillets in water overnight.
- Mix the distilled white vinegar, sugar and water in a pot, make it boil.
- Let it cool down.
- Peel and slice the red onions.
- Add the onions, allspice berries and bay leaf to the cooled liquid.
- Wipe the herring fillets dry and cut them into chunks of approx. 15 mm.
- Put the herring chunks in a big jar.
- Pour the cooled liquid mixture over the herring in the jar.
- Put a lid on the jar and keep it in a cool place (e.g. the fridge) for 24 hours before serving.
The pickled herring will keep up to two weeks as long as it's placed in the fridge between meals.
For midsummer, serve the herring together with "new potatoes" - the first potatoes of the season to ripen; sour cream, chives, and sometimes a hard-boiled egg.
For a true midsummer dessert, I recommend strawberries with whipped cream or vanilla ice-cream.