Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Salt Herring, Pickled I

Cured herring soaked overnight, split and boned, placed in a crock with a brine of vinegar, water, peppercorns, sugar, and red onion slices with a bay leaf, left to steep for a few hours, and served in 2 cm wide pieces.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 123 (falt i det fri)

Be the first to rate

About the dish

Classic pickled cured herring in vinegar brine from the herring section of Stor kokebok (1914). Erken points out that the brine can be reused for another portion of herring - a typical piece of thrift advice.

How to make it

  1. 1

    Soaking

    Soak the cleaned herring overnight. Take it out, wash it well in cold water, and split it. Remove the backbone, head, and tail.

  2. 2

    Pickle

    Place the herring in a crock. Mix the water, vinegar, peppercorns, sugar, and the sliced red onion well and pour the brine over the herring.

  3. 3

    Steep

    Let the herring stand in the brine for a few hours. Place the bay leaf on top in the crock.

  4. 4

    Serving

    Take out the herring, cut it into pieces about 2 cm wide, and place them on a platter. Arrange the onion around them and pour a little of the brine over. The brine can be reused for a similar portion of herring.

Changes from the original

¼ liter vinegar and 1½ dl water are kept as in the original, but written with modern measurements. Overnight soaking is given in hours.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 123) → Modernisert~76% av teksten endretfjernetlagt til
4 stk spekesild 1/4 1. (renset). 2,5 dl eddik 1 1/2 del. vand (¼ liter). 1,5 dl vann. 5 pepperkorn stk pepperkorn. 15 gr. sukker g sukker. 1 stk rødløk (i skiver). 1 stk laurbærblad. Den Vann ut den rensede sild utvandes silden natten over, tages op og avvaskes over. Ta den opp, vask den godt i koldt vand, flækkes. Rygben, kaldt vann og flekk den. Fjern ryggbein, hode og hale fjernes. Silden lægges hale.. Legg silden i en krukke, hvorefter de 1 1/2 del. vand, krukke. Bland vann, eddik, pepper, sukker, pepperkorn, sukker og den i skiver skaarne løk blandes skiveskårne rødløken godt og heldes hell laken over silden, som henstaar silden.. La silden stå i blandingen nogen laken noen timer. Laurbærbladet lægges Legg laurbærbladet øverst i krukken. Silden optages, skjæres krukken.. Ta opp silden, skjær den i ca. 2 cm. cm brede stykker, lægges paa fat; stykker og legg dem på fat. Legg løken lægges omkring, rundt og hell litt av laken heldes over. Laken kan benyttes brukes om igjen til en lignende portion tilsvarende porsjon sild.

Note til Modernisert

¼ liter eddik og 1½ dl vann er beholdt som i originalen, men skrevet med moderne målangivelser. Utvanning natten over er angitt i timer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long must the cured herring be soaked?
The herring is cleaned and soaked in cold water overnight. Then it is taken out, washed well in cold water, and split.
What is the brine made of?
1/4 liter vinegar, 1 1/2 deciliters water, 5 peppercorns, 15 grams sugar, and one sliced red onion. The bay leaf is placed on top in the crock. The herring stands in the mixture for a few hours.
How is the herring served?
It is taken out of the brine, cut into pieces about 2 cm wide, and placed on a platter. The onion is arranged around it, and a little of the brine is poured over.
Can the brine be used several times?
Yes, the recipe from Schønberg Erken's Stor kokebok (1914) says that the brine can be reused for a similar portion of herring.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!