Valentine Warner's pickled herring

Name: Valentine Warner's pickled herring
Total time: 30 min
Yield: makes 2 × 500g jars
Ingredients: 4 small herring filleted and pin-boned; 2 tbsp flaked sea salt; and butter to serve crusty bread; 500ml white wine vinegar; 200g golden caster sugar; 2 small carrots peeled and thinly sliced; 1 tsp fennel or dill seeds; 1 tsp black mustard seeds; 2 bay leaves; 1 medium onion peeled and finely sliced into rings

Published: December 19, 2014 at 2:30 PM

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makes 2 × 500g jars

Easy

Total time: 30 mins

+ salting and pickling

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Valentine Warner's pickled herring make a great snack or lunch served on crusty bread with plenty of butter. Once opened, they'll keep for a week, but will last up to three weeks unopened.

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Ingredients

Nutrition

4 small herring

filleted and pin-boned
2 tbsp flaked sea salt
and butter to serve crusty bread

marinade

500ml white wine vinegar
200g golden caster sugar
2 small carrots

peeled and thinly sliced
1 tsp fennel or dill seeds
1 tsp black mustard seeds
2 bay leaves
1 medium onion

peeled and finely sliced into rings

Nutrition: per serving

kcal399
fat23g
saturates0g
carbs17.4g
sugars0g
fibre1.2g
protein31.6g
salt3.54g

Method

step 1

To make the marinade, put the vinegar, sugar, carrots, spices and bay leaves in a saucepan and bring to the boil. Reduce the heat and simmer gently for 5 minutes. Leave to cool completely. Blanch the onion in a small pan of boiling water for 30 seconds. Drain in sieve under running water until cold.
step 2

Put the herring fillets in a colander and sprinkle the flesh side with salt. Leave to drain over a bowl for 3 hours. Wipe off any excess salt with a dry kitchen towel. Cut each fillet diagonally in two.
step 3

Sprinkle some of the sliced onion into the base of two sterilised 500ml jars. Add a ladleful of the marinade and drop in a few pieces of the fish. Continue layering the jars with onion, marinade and fish until you reach the top of each jar. Make sure that the marinade completely covers the fish.
step 4

Cover tightly and chill in the fridge for at least two days before serving. Store in the fridge and eat within a week of opening. They can keep for up to three weeks unopened. Serve with warm, crusty bread and butter.

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