Israeli-style herring
4 servings
30 minutes
This is a classic Ashkenazim Jewish dish, sweet and sour and slightly spicy.
CaloriesProteinsFatsCarbohydrates
690
kcal51.3g
grams44g
grams24.4g
gramsHerring fillet
6
pc
Onion
4
head
Vinegar 3%
0.5
glass
Water
1
l
Sugar
2
tbsp
Garlic
2
clove
Bay leaf
3
pc
Ground black pepper
0.5
tsp
Carnation
3
pc
Black peppercorns
6
pc
Allspice peas
6
pc
Ground cinnamon
pinch
Vegetable oil
0.3
glass
1
Soak the thoroughly washed herring in cold water for 6-8 hours, then drain the water.
- Herring fillet: 6 pieces
- Water: 1 l
2
Cut the herring into small pieces and place them in a glass jar, layering with chopped onion and minced garlic.
- Herring fillet: 6 pieces
- Onion: 4 heads
- Garlic: 2 cloves
3
Boil 1 liter of water, add bay leaf, black and fragrant pepper, clove, cinnamon, and 2 tablespoons of sugar. Bring to a boil for no more than 2-3 minutes, then add vinegar and vegetable oil, just bring to a boil and immediately remove from heat.
- Water: 1 l
- Bay leaf: 3 pieces
- Black peppercorns: 6 pieces
- Allspice peas: 6 pieces
- Carnation: 3 pieces
- Ground cinnamon: pinch
- Sugar: 2 tablespoons
- Vinegar 3%: 0.5 glass
- Vegetable oil: 0.3 glass
4
Cool and pour over the herring.
- Herring fillet: 6 pieces
5
Tightly close the jar and place it in the refrigerator for two days.