Pickled Herring

Rinse the fresh herring fillets under cold water, pat them dry, and cut them into bite-sized pieces approximately 1 to 2 inches wide.

In a bowl, combine salt and water to create an initial brine, then submerge the herring pieces completely and refrigerate to draw out excess moisture and firm the flesh.

Rinse the brined herring pieces thoroughly under cold water to remove excess salt and pat them dry with paper towels.

In a small saucepan, combine white vinegar, water, granulated sugar, allspice, black peppercorns, bay leaves, cloves, dill seeds, and mustard seed, then bring the mixture to a gentle boil, stirring until the sugar fully dissolves.

Remove the pickling brine from heat and allow it to cool completely to room temperature before using.

Thinly slice the red onion into rings and mince the garlic cloves, then set them aside for layering.

In a clean glass jar, alternate layers of herring pieces with sliced red onion, garlic, and whole spices such as additional bay leaves and allspice berries.

Pour the cooled pickling brine over the layered herring, ensuring all pieces are fully submerged, then seal the jar and refrigerate for at least 48 hours before serving to allow the flavors to fully develop.