Pickled herring question

[taxlady]

I bought some pickled herring at Costco. They are pretty good, but they are still too sweet for my taste. Has anyone here ever rinsed the pickled herring and then re-seasoned them? If so, please tell me about it.

 

[CraigC]

What brand is it? I buy "Vita Brand" and it doesn't taste sweet to me. I have never tried to "re-pickle" anything.

 

[taxlady]

What brand is it? I buy "Vita Brand" and it doesn't taste sweet to me. I have never tried to "re-pickle" anything.

It's made by "Feature Foods", a Canadian company. So far, it's the least sweet non-Scandinavian pickled herring that I have tried. I would buy pickled herring at Ikea, but theirs is full of weird chemicals.

 

[GotGarlic]

I don't buy pickled herring, but if the banana pepper pickles I buy are too sweet, I'll pour out some of the liquid and add more vinegar. I don't think it's a problem.

 

[Dawgluver]

I don't buy pickled herring, but if the banana pepper pickles I buy are too sweet, I'll pour out some of the liquid and add more vinegar. I don't think it's a problem.

I've done the same with store bought pickled beets that were too sweet. Would probably work with pickled herring.

 

[Caslon]

Just a suggestion, adding some salt and lemon juice will un-sweeten the herring. We have herring, both creamed and pickled at our Scandinavian type smorgasbord xmas dinners.
I like herring in those jars, but I don't buy it regularly.

 

[taxlady]

Thanks for the suggestions. I have a 750g (~1 1/3 lbs) jar of this herring. I will give both methods a try in smaller jars.

 

[CWS4322]

Let us know. Because the process to make pickled herring involves brining it first and then adding the flavour as the final step, I wonder if you rinsed it and then pickled it again using vodka and black peppercorns would work...

 

[taxlady]

Let us know. Because the process to make pickled herring involves brining it first and then adding the flavour as the final step, I wonder if you rinsed it and then pickled it again using vodka and black peppercorns would work...

From what I have read, you can use salted herring and skip the brine. Why do you suggest vodka? Because it isn't sour like vinegar? How about white wine?

 

[GotGarlic]

I'd use one of these as a guide, depending on what you have now: http://cooking.nytimes.com/recipes/883-pickled-herring-three-ways

 

[taxlady]

I'd use one of these as a guide, depending on what you have now: Pickled Herring Three Ways Recipe - NYT Cooking

Thank you for the reminder. I have found a bunch of Scandinavian recipes in Danish, on the internet.