Travis Grillo

Brine Time: Pickle like a Pro

I like your spin on the classic pickled herring. Did you cure the herring before hand?

I'd like to know if it was raw fish. If there's enough acid in there it'd pretty much cook the fish anyway. 

Hey Ties — What's a bear leek? Is it just a young/baby leek? I don't know if we don't have those here or if I'm just not sophisticated enough to know what they're called! Anyway, I wanted to let you know that the "pickling spice" they sell in supermarkets here is just a mix of a bunch of spices you can throw together yourself. Here's a recipe: <a class="url" href="http://www.food.com/recipe/pickling-spice-57233" rel="external nofollow" target="_blank">http://www.food.com/recipe/pickling-spice-57233</a>

Thank you Annie for the recipe. Btw. this is bear leek <a class="url" href="http://en.wikipedia.org/wiki/Allium_ursinum" rel="external nofollow" target="_blank">http://en.wikipedia.org/wiki/Allium_ursinum</a>

Ok update you don't need cucumbers. Only 2 leafs of bear leak half a herring some fresh chives red wine/union vinegar and a lot salt. P.s. don't eat this on social occasions except if everyone eats it.

I hope the herring still got a bit seawater flavor after a week...will add some extra salt.

<img src="http://s21.postimg.org/qicec1k4n/photo_All.jpg" alt="pickled herring with bear leek - image 1 - student project" width="1037" height="481" srcset="http://s21.postimg.org/qicec1k4n/photo_All.jpg 600w, http://s21.postimg.org/qicec1k4n/photo_All.jpg 1000w" sizes="(max-width: 600px) 600px, 100vw" loading="lazy">I'm going for something different. Going for pickled herring with cucumbers, bear leak&nbsp; and vinegar. We'll see what it tastes like in a week. Not sure if those pickle herbs are being sold in the Netherlands.

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