This recipe I have to say is very much “a little bit of this and a little bit of that”. I have done this once for a small quantity and this time a large one so will put both on as to what I used. Remember this is MY taste for pickling.
For 350g + 6 herrings:
1 1/2 onions sliced into thin rings
3/4 cups white vinegar
+- 3 Bay leaves
+- 8 peppercorns or more
In a jug mix 3/4 cup warm water, +- 1 Tbls sugar. Stir and let sit.
Now, in a big dish, start by layering with your onion rings, then the herrings cut up into pieces about 1″ big and repeat this ending with onions on top.
I pour the liquid in between the layers a bit at a time and a lot at the end.
Cover and let stand out of the fridge overnight, then bottle in pickling jar and refrigerate. The longer it stands, the more pickled it gets.
For 2kg of Herring as the picture:
Process is exactly the same as above.
1 bottle Kosher for Pesach Vinegar + about 1/2 cup (any vinegar for any other time of the year)
1 bottle Luke warm water
+- 15 Bay leaves
Handful of peppercorns – not too many of you have a big hand😜
3 onions thinly sliced into rings.
Recipe credit: Dalia Frank
Prepared, tried and tested by: Hannah Frank Witt