A Little Jar of Home: Sledz w Oleju

There’s something deeply comforting about recipes that aren’t really recipes at all. They’re more like a set of gentle instructions passed down through generations, a quiet understanding of how things should be. That’s exactly what this preparation for Polish herrings, or Sledz w Oleju (pronounced something like "sledj v oh-layoo"), feels like to me. It’s humble food, but it’s packed with so much flavor and memory.

This was a constant presence in my Babcia's fridge, a small glass jar always tucked away, waiting for unexpected guests or a quick lunch. It’s not a fancy, complicated dish, but the process of making it—the waiting, the anticipation—is a small act of love. It teaches patience. The result is a beautiful, savory treat that’s perfect on dark rye bread with a sharp cup of tea.

What You'll Need

This isn't so much a strict list as it is a guide. Adjust the spices to what you have and love.

• 2-3 salted herring fillets
• Neutral oil, like sunflower or canola, enough to cover
• 6-8 whole allspice berries
• 10-12 black peppercorns
• 2-3 dried bay leaves
• For serving: A small onion (finely chopped or sliced), lemon wedges, fresh dill or parsley

The Simple Process

The magic here is in the waiting, not the work. It’s wonderfully simple.

• First, you need to soften the saltiness of the fish. Place the herring fillets in a bowl and cover them completely with cold water. Let them soak for at least an hour. If they still taste very salty to you, just change the water and soak them again. Trust your taste.
• Drain the fillets thoroughly and pat them dry with a paper towel. Then, slice them into bite-sized pieces.
• Find a clean jar that’s just the right size. Place the herring pieces inside and tuck in the allspice, peppercorns, and bay leaves around them.
• Slowly pour in the oil until the herring is completely submerged. This is key—it keeps everything fresh. Seal the jar tightly.

The Hardest Part: Waiting

Now, place the jar in the refrigerator. This is where the transformation happens. Let it sit for at least two to three days. I know, it’s difficult to wait! But this time allows the flavors to meld beautifully, mellowing the fish and infusing the oil with the spices.

Once it's ready, it will keep happily in your fridge for up to two weeks—if it lasts that long! To serve, just scoop out a few pieces. The classic way is to garnish them with a generous handful of sharp onion, a squeeze of bright lemon juice,