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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)

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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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 123) → 1949 (proofread, p. 149)~57% of the text changedremovedadded
4 spekesild 1/4 1. eddik 1 1/2 del. vand 5 pepperkorn 15 gr. sukker 1 rødløk 1 laurbærblad. I spiseskje kapers 3 hårdkokte egg i teskje sennep i knivsodd spinatgrønt. Den rensede sild utvandes utvannes natten over, tages tas op og avvaskes godt i koldt vand, flækkes. Rygben, vann, flekkes. Ryggben, hode og hale fjernes. Silden lægges legges i en krukke, hvorefter de 1 1/2 1½ del. vand, vann, eddik, pepper, sukker, den i skiver skaarne skårne løk blandes godt og heldes helles over silden, som henstaar står i blandingen nogen timer. Laurbærbladet lægges legges øverst i krukken. Silden optages, optas, skjæres i ca. 2 cm. brede stykker, lægges paa legges på fat; løken lægges legges omkring, og litt av laken heldes helles over. Laken kan benyttes om igjen til en lignende portion sild.

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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.

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