PICKLED HERRING:

• 2 lbs fresh herring filets
• 3 cups water
• 5 Tbsp. sugar
• 2 Tbsp. Saltverk Seaweed Salt
• 4 bay leaves
• 1 Tbsp. yellow mustard seeds
• 1 Tbsp. peppercorns
• 2 small onions, sliced
• 1 cup white vinegar

CUCUMBER & RED ONION:

• Cucumbers and onions, cut into any shape you like
• ½ cup water
• 2 Tbsp. sugar
• 2 Tbsp. Saltverk Seaweed Salt
• ½ cup white vinegar

For the herring, first add water, sugar, seaweed salt, bay leaves, mustard seeds, and peppercorns to a pot and then bring the mixture to a boil for 5 minutes.  Take the brine off the heat, drop in the raw onions and allow whole thing to cool down.  Once the brine has cooled, add the vinegar and stir.

Arrange herring in a bowl or jar with onion in between each layer of herring. Pour in the marinade and make sure everything is completely covered.  Seal the bowl or jar and store in the fridge. The pickled herring will be ready to eat in 3-5 days.

For the pickled cucumber and onions, mix water, sugar, seaweed salt and vinegar together, stirring until sugar and salt are dissolved.  Pour mixture over the cucumbers and onions and leave for one minute.  Remove vegetables, and your one-minute pickled cucumber and onions are ready - slightly pickled and crunchy.

Serves: 4-6