If you don’t have a Scandinavian background you might not share the affinity for pickled herring.
But don’t you worry! Here is a plant based recipe with all the characteristic spices and delicious sweet and sour flavors – and nothing “fishy” about it at all!
2 cups water
vinegar essence (2 tablespoons 24%)
coconut palm sugar (½ cup)
8 whole cloves
1 tablespoon yellow mustard seeds
1 tablespoon allspice
3-4 small red onions, finely sliced
1 small eggplant, peeled, sliced and cut in strips
1. Mix water with vinegar essence and coconut sugar and spices. Let soak, preferably over night. Taste and adjust. Strain and discard the spices if you like, otherwise just leave them in.
2. Place onions and eggplant in a bowl or jar. Pour the pickling essence over and gently stir to mix. Cover and let everything ripen in the fridge, preferably 24 hours.
3. Stored in an air tight glass jar the Awesome Pickled Eggplant will keep for at least 3-4 days in the fridge.
When it comes to the vinegar part, you just have to be innovative. The vinegar essence used in the Nordic countries is 24%; so quite strong, but use what you have, it will work with apple cider vinegar too. You might have to adjust the sweetness and maybe use a little less water. Be creative!
Did you enjoy the “herring” taste?