Scandinavian · Starter · Easy
Pickled Herring
Silky herring fillets cured in spiced vinegar with onion and dill: the briny, bright bite at the heart of every Scandinavian table.
The whole recipe in 60 seconds
Pickled Herring, in 5 ideas
- Two full days in the brine is the minimum for proper flavor
- Always cool the brine completely before pouring over the fish
- Mustard, curry, and dill are all classic brine variations
- Keeps for 3 weeks refrigerated in its brine
- Sour cream and chives on rye is the perfect serving
What you need
Ingredients
- 1 lb salted herring fillets, soaked and rinsed (or fresh herring fillets)
- 1 and 1/2 cups white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 red onion, thinly sliced
- 2 bay leaves
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berries
- Fresh dill sprigs
How to make it
Directions
- If using salted herring, soak in cold water for 12 hours, changing the water twice, then rinse.
- Bring the vinegar, water, sugar, bay leaves, mustard seeds, peppercorns, and allspice to a boil, stirring until the sugar dissolves. Cool completely.
- Layer the herring fillets, onion slices, and dill in a clean glass jar.
- Pour the cooled brine over everything, making sure the fish is submerged.
- Refrigerate for at least 2 days before eating.
- Serve chilled on rye bread with sour cream and chives.
Money saver. Buy salted herring from a European deli; it is traditional and far cheaper than fresh.