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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
Modernised → 1949 (proofread, p. 149)~83% of the text changedremovedadded
4 stk spekesild (renset). 2,5 dl eddik (¼ liter). 1,5 dl vann. 5 stk pepperkorn. 15 g sukker. 1 stk rødløk (i skiver). 1 stk laurbærblad. Vann ut den I spiseskje kapers 3 hårdkokte egg i teskje sennep i knivsodd spinatgrønt. Den rensede silden sild utvannes natten over. Ta den opp, vask den over, tas op og avvaskes godt i kaldt vann og flekk den. Fjern ryggbein, koldt vann, flekkes. Ryggben, hode og hale.. Legg silden hale fjernes. Silden legges i en krukke. Bland krukke, hvorefter 1½ del. vann, eddik, pepperkorn, sukker og pepper, sukker, den skiveskårne rødløken i skiver skårne løk blandes godt og hell laken helles over silden.. La silden stå silden, som står i laken noen blandingen nogen timer. Legg laurbærbladet Laurbærbladet legges øverst i krukken.. Ta opp silden, skjær den krukken. Silden optas, skjæres i ca. 2 cm cm. brede stykker og legg dem stykker, legges på fat. Legg fat; løken rundt legges omkring, og hell litt av laken helles over. Laken kan brukes om igjen til en tilsvarende porsjon sild.

Note on Modernised

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

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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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