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The Hirshon Jewish Pickled Herring with Onions in Sour Cream - זויער העררינג

The Hirshon Jewish Pickled Herring with Onions in Sour Cream – זויער העררינג

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  • Total Time: 0 hours


Units Scale
  • 5 salted herring filets
  • 1/2 cup white vinegar
  • 1 cup sugar
  • 1 1/2 cup water
  • 1.5 oz finely-chopped carrots
  • 3 onions, thinly sliced
  • 1.5 oz. grated celery root
  • 2 tsp mashed garlic cloves
  • 3 tsp allspice
  • 2 pieces of Ceylon cinnamon
  • 5 bay leaves
  • 5 white peppercorns
  • 5 black peppercorns
  • 15 coriander seeds
  • 2 tsp. Nigella seeds
  • 1 small piece of horseradish
  • ***
  • For final sauce:
  • Full fat sour cream
  • Sugar


  1. Bring brine ingredients to a boil and then let it cool off.
  2. Take herring filets and rinse for about 2-3 hours. It should be slightly salty.
  3. Marinate the fish in the pickling stock. It takes 3 days until the fish is ready and it is very important that you stir the fish one time per day.
  4. Remove the herring from the marinade and slice into bite-sized pieces – place in a bowl. Sieve out and discard all the bay leaves and vegetables and most (but not all) of the pickling spices from the marinade, BUT KEEP THE ONIONS AND MARINADE WITH THE FISH!
  5. You should then add in sour cream and additional sugar to taste, combine all and serve. It should keep for nearly a week in the fridge.
  6. The TFD Special – A light (not too dark on the bottom) garlic bagel spread with the Hirshon Bagel Shmear, then covered with a few slices of the pickled herring onion, a piece or two of best-quality smoked salmon and several liberal grindings of pepper over all.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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