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Salt Herring, Pickled II

Erken's pickled salt herring (1914): cured herring is soaked overnight, split, and placed in a brine of vinegar, water, peppercorns, sugar, red onion, and bay leaf; cut into pieces and served cold. The brine can be reused.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 124 (falt i det fri)

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About the dish

Pickled cured herring was a fixture on the 1900s cold table. Erken emphasizes that the brine can be reused for a new portion of herring - a typical expression of the era's thrift.

How to make it

  1. 1

    Soak the herring

    Clean the herring and let it soak in cold water overnight.

  2. 2

    Clean and split

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

  3. 3

    Pickle

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

  4. 4

    Let it steep

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

  5. 5

    Arrange

    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 new portion of herring.

Changes from the original

Measurements modernized: 1/4 l vinegar, 1.5 dl water, 15 g sugar. The steps are numbered; no change in content or ingredients.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 124) → 1949 (korrekturlest, s. 149)~89% av teksten endretfjernetlagt til
4 spekesild 1/4 1. 1½ l. eddik 1 1/2 del. vand 1½ dd. vann 5 pepperkorn 15 gr. sukker 1 rødløk 1 laurbærblad. Den rensede sild utvandes natten over, tages op og avvaskes godt i koldt vand, flækkes. Rygben, hode og hale fjernes. Silden lægges i en krukke, hvorefter de 1 1/2 del. vand, eddik, pepper, sukker, den i skiver skaarne løk blandes godt og heldes over silden, som henstaar i blandingen nogen timer. Laurbærbladet lægges øverst i krukken. Silden optages, skjæres i ca. 2 cm. brede stykker, lægges paa fat; løken lægges omkring, og litt av laken heldes over. Laken kan benyttes om igjen til en lignende portion sild.

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Frequently asked questions

Why must the herring be soaked overnight?
Cured herring is heavily salted. The cleaned herring is placed in water overnight to draw out salt, then taken out, washed well in cold water, and split - backbone, head, and tail removed.
What is the brine made of?
1/4 liter vinegar, 1 1/2 deciliters water, 5 peppercorns, 15 g sugar, and one sliced red onion. The mixture is poured over the herring in a crock, and a bay leaf is placed on top.
How long should the herring stay in the brine?
A few hours in the crock after soaking. Then it is taken out, cut into pieces about 2 cm wide, and placed on a platter with the onion around it and a little of the brine over.
Can the brine be used several times?
Yes, according to the recipe the brine can be reused for a similar portion of herring.

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