Pickled Herring

Instructions

1. Prepare the herring
   Rinse the herring fillets under cold water and pat them dry with paper towels. Cut them into 2-inch pieces and place in a large non-reactive bowl.
2. Salt the fish
   Sprinkle the kosher salt over the herring pieces, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for 12 hours to cure the fish.
3. Rinse the herring
   After curing, rinse the herring pieces thoroughly under cold running water to remove excess salt. Place the rinsed pieces in a clean bowl and set aside.
4. Prepare the pickling liquid
   In a medium saucepan, combine the white vinegar, sugar, peppercorns, bay leaves, allspice berries, and mustard seeds. Bring to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved. Remove from heat and allow to cool completely.
5. Assemble the pickled herring
   In a large glass jar or container with a tight-fitting lid, layer the herring pieces with sliced red onion, carrot, dill, and lemon slices. Pour the cooled pickling liquid over the layers, ensuring all ingredients are submerged.
6. Pickle the herring
   Seal the container tightly and refrigerate for at least 24 hours, preferably 2-3 days, to allow the flavors to develop fully. The herring will continue to improve in flavor for up to a week.