How to cook German Pickled Herring
- 4 (6 ounces) jars salted herring (matjes*) fillets
- 1/4 cup plus
- 2 tablespoons chopped onion
- 1/4 cup vegetable oil
- 1/4 cup chopped fresh dill
- 3 tablespoons distilled white vinegar
- 2 tablespoons sugar
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- Drain herring fillets, reserving scant 1/2 cup liquid.
- Whisk chopped onion, vegetable oil, chopped dill, white vinegar, sugar, ground allspice and ground black pepper in large bowl to blend.
- Add herring fillets and reserved 1/2 cup liquid; stir to blend.
- Cover and refrigerate at least 4 hours.
The German Pickled Herring is good idea for appetizer, it is delicious, simple, and really easy to cook.
*The Dutch soused herring (maatjesharing
in Dutch, or matjes
in German and Swedish) is an especially mild salt herring, which is made from young immature herrings.
This recipe for German Pickled Herring serves/makes: 16
The German Pickled Herring recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Herring
Preparation Method: Appetizer