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Pickled Herring for the “Eves” (a shortcut)

Posted by Peggy on December 21, 2015

Recipe: Pickled Herring; The Easy Way


  • 2 pounds prepared herring in wine sauce
  • 3/4 cup extra virgin olive oil
  • 1 small white onion, thinly sliced
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole allspice
  • 3 bay leaves


  1. Place herring in a colander and rinse wine sauce off thoroughly under cold running water. Shake colander to remove excess water.
  2. Pour olive oil into a medium-sized bowl and stir in sliced onion, peppercorns, allspice and washed herring.
  3. Place 1/3 of the herring mixture, including the oil, in the original herring container (cleaned) or a glass jar. Place a bay leaf over the mixture. Continue this process twice.
  4. Refrigerate. This is best eaten, served with dark bread or Carr's plain crackers, after 3-4 days and is delicious up to 3 weeks.
Preparation time: 15 minutes Copyright © Peggy Lampman's dinnerFeed.