Pickled Herring Recipe

Prep herring and onions

Rinse the salted or brined herring under cold running water for 30–60 seconds to remove excess salt. Pat dry with paper towels. Cut fillets into 1–1½ inch bite-sized pieces. Peel and thinly slice the white onion into rings; separate rings.

Make pickling liquid

In a small saucepan combine apple cider vinegar, water, granulated sugar, whole black peppercorns, mustard seeds (if using), allspice berries (if using), bay leaf and 1/2 tsp salt. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves. Once it simmers, remove from heat and let cool for 5 minutes.

Assemble jar

Place the herring pieces in a clean 16–24 oz jar or airtight container. Tuck in the sliced onion rings and dill sprigs among the fish. Pour the warm (not boiling) pickling liquid over the herring and onions so they are fully submerged. Use a spoon to push down any air pockets. Let the jar cool to room temperature uncovered (about 30–40 minutes).

Marinate

Once cooled to room temperature, seal the jar and refrigerate at least 4 hours, preferably overnight, for flavors to meld. Pickled herring keeps well refrigerated for up to 5 days; flavor improves after one day.

Toast bagel halves until golden and crisp to your preference.

Spread about 2 tablespoons (per bagel half pair 4 tbs total) of softened cream cheese evenly over the cut sides of the toasted bagels.

Layer 3–4 pieces of the pickled herring on each bagel half, distributing onion rings and a little of the pickling liquid-brined dill as desired. If you prefer less moisture, let the herring drain briefly on paper towel before placing.

Add a few thin cucumber slices and sprinkle with chopped fresh dill. Scatter a few capers on top if using.

Finish with a squeeze of fresh lemon juice from a wedge and serve immediately.