Solomon Gundy
Salted herring fillets pickled in a sweet-and-sour vinegar brine with onions, served cold as an appetizer.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 140 kcal
Equipment
- •Glass jars with lids
- •Non-reactive bowl
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 6 g
- carbs
- 9 g
- protein
- 12 g
- calories
- 140
Instructions
- 1
Soak the salted herring fillets in cold water in the fridge for 24 hours, changing the water 2-3 times to reduce the salt.
- 2
Drain and cut the herring into bite-sized pieces.
- 3
Layer the herring pieces with the sliced onion in clean glass jars.
- 4
Combine the vinegar, water, sugar, allspice, bay leaves and peppercorns in a saucepan and bring just to a boil, stirring to dissolve the sugar, then cool completely.
- 5
Pour the cooled brine over the herring and onions, making sure everything is submerged.
- 6
Seal and refrigerate for at least 3 days before eating to let the flavours develop.
- 7
Serve cold, straight from the fridge.
Chef's tips
This is a refrigerator pickle, not a shelf-stable canned product — always keep it cold and eat it within a few weeks, never store it at room temperature.
Ingredient substitutions
- salted herring → fresh herring fillets, lightly salted overnight before pickling
- granulated sugar → brown sugar for a deeper flavour
Storage
Keep refrigerated at all times; use within 3-4 weeks, always in the fridge.
Reheating
Serve cold; this dish is not reheated.
Common mistakes to avoid
- •Not soaking the salted herring long enough, leaving it inedibly salty
- •Storing at room temperature instead of refrigerating
Serving suggestions
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