Pronunciation: [pˈɪkə͡ld hˈɛɹɪŋ] (IPA) 
The spelling of the term "pickled herring" can be a bit tricky to unravel. The word "pickled" is pronounced as /ˈpɪkəld/, which is a typical spelling for this term in English. "Herring," on the other hand, is pronounced as /ˈherɪŋ/, with a silent "h." This way of writing "herring" is common in English and means that the "h" is not pronounced. When pronounced together, the phrase sounds like /ˈpɪkəld ˈherɪŋ/.
Pickled herring refers to a type of fish preparation method that involves fish fillets, usually from the herring species, being preserved in a brine or vinegar-based solution. The process of pickling is done to extend the shelf life of the fish, enhance its flavor, and create a tangy taste.
Typically, pickled herring is made by curing fresh herring fillets in a mixture of vinegar, salt, sugar, and various seasonings such as onions, dill, or spices. The fish is allowed to soak in the pickling solution for a period of time, which can range from a few days to several weeks depending on the desired level of flavor development.
The resulting pickled herring is characterized by its firm and slightly acidic texture, along with a distinct tangy and savory flavor profile. The vinegar or brine used in the pickling process imparts a pleasantly tart taste to the fish, while the other seasonings contribute additional dimensions of flavor. Pickled herring is often enjoyed as a popular delicacy in many cultures and regions around the world, particularly in Scandinavian countries, Eastern Europe, and the Baltic states.
In culinary contexts, pickled herring is commonly consumed as a standalone snack or appetizer, often served with crackers, bread, or potatoes. It is also a common ingredient in traditional dishes like herring salads, pâtés, or as a topping for open-faced sandwiches. The versatility and unique flavor of pickled herring make it a popular choice for fish enthusiasts and those seeking a tangy and refreshing taste experience.
The etymology of "pickled herring" can be traced back to the Old High German word "hirinc", which referred to a small fish. This word then evolved into Middle High German as "herrinc" or "herinc". The term "pickled" comes from the Middle English verb "pikel", which means to preserve or prepare food using a solution of vinegar or brine. Therefore, "pickled herring" can be understood as preserved or prepared herring fish.
