Pickled “Herring”

Posted by on Sep 12, 2014 in Cooking | 2 comments

Pickled “Herring”

This month has been going faster than I expected! This is definitely a household in which September is a big month – all of us basically went back to school in the last few weeks (my husband as a teacher, my daughter to preschool, me to community college – yay!). Plus there have been some unexpected events, and all in all it’s been a bit harder to get things going than I expected.This month has been going faster than I expected! This is definitely a household in which September is a big month – all of us basically went back to school in the last few weeks (my husband as a teacher, my daughter to preschool, me to community college – yay!). Plus there have been some unexpected events, and all in all it’s been a bit harder to get things going than I expected.pickledeggplant-1

I had started out the month ahead of schedule but I’ve quickly fallen behind. My dream of 5 posts a week is clearly not happening but I’m trying to keep up about 3. It’s probably just as well because there aren’t really that many Jewish foods to veganize. I would love to hear from you if you have anything you would like to see this month! I’ve still got some plans, but there might be room for more!

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Pickled herring was one of the first recipes I tried out. I used eggplant as it has a nice appearance an texture. Unfortunately, the first try was way too vinegary. I’m guessing eggplant is a bit more absorbent than herring! I thought it might burn a hole through my mouth. So I tried again, with a little bit less vinegar, a little more water. I chose to store the finished eggplant in oil instead of the vinegar mixture to further counteract the acidity. It turned out much better, but it’s still got some bite.
You could serve this on crackers with some cheesy spread, or on a green salad with a creamy dressing. Or serve it in the traditional fashion for pickled herring – in a bit of sour cream!

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Pickled "Herring"
 
Author:
Cuisine: Jewish
Ingredients
  • 2 small eggplants (e.g., Italian)
  • Kosher salt
  • Dulse flakes
  • ½ white onion, sliced into half moons
  • ½ c sugar
  • ½ c white vinegar
  • 1 c water
  • 2 bay leaves
  • ½ tsp peppercorns
Instructions
  1. Peel eggplant and cut into small cubes. Salt the cubes generously. Sprinkle with dulse flakes if desired for flavor. Let sit for 20 minutes then rinse the eggplant and squeeze out extra liquid.
  2. Place the eggplant in a small pot. Cover with water and vinegar. (If the eggplant isn't covered entirely, add more liquid in a 2:1 ratio of water:vinegar.) Add sugar, onions, ¼ tsp pepper, bay leaves. Bring to a boil, then turn the heat off and let cool for 5-10 minutes.
  3. With a slotted spoon, remove eggplant, onions, and bay leaves from the vinegar marinade. Place in a mason jar or other airtight container. Top with a mix of ¼ cup vinegar marinade and ¾ c olive oil. Add another ¼ tsp of peppercorns to the jar. Shake to mix well.
  4. Let the eggplant sit in the refrigerator 2-3 days for the flavors to mix prior to serving.

 

2 Comments

  1. Whoa, what a cool idea! I’d have never thought to veganise pickled herring.

  2. Congrats on going back to school! Interesting take to use eggplant for herring. Great idea! :-)