Herring, Pickled - pareve
12 herring fillets in brine
2 cups sugar
1 cup Swedish vinegar or white-wine vinegar
1 carrot, thinly sliced
1 red onion, chopped
1/2 leek, white part only, chopped
1 bay leaf
4 black peppercorns
4 white peppercorns
In a medium mixing bowl, combine the herring with enough water to
cover. Refrigerate overnight.
Drain the herring, and pat dry with paper towels. Arrange the
fillets in a shallow pan, and set aside.
In a medium saucepan, combine 3 cups water, the sugar and the
vinegar. Bring to a boil, stirring to dissolve the sugar. Remove
from the heat. Add the carrot, onion, leek, bay leaf and
peppercorns. Allow the pickling brine to cool completely, and then
pour over the herring. Refrigerate overnight.
Add 5 tablespoons chopped cilantro and 2 lightly crushed dried
chilies to the pickling liquid. Or add 2 tablespoons chopped ginger,
5 tablespoons chopped mint or 2 chopped lemon grass stalks.
Once you have pickled the herring, you can use them in salads or as
an hors d'oeuvre, or you can fold them into a dressing: combine 2
tablespoons freshly squeezed lime juice, the grated zest of 1/2
lime, 1/4 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon finely
chopped cilantro and kosher salt and freshly ground white pepper to
taste. Blend until smooth, refrigerate overnight, and then fold in 4