Pickled Herring
Delight in the timeless flavors of Scandinavia with this Pickled Herring recipe—a perfect balance of tangy, sweet, and savory notes. Tender herring fillets are first brined to enhance their texture and flavor, then layered with crisp onion and carrot slices before being immersed in a fragrant pickling liquid infused with vinegar, sugar, bay leaves, black peppercorns, and allspice berries. Optional dill sprigs add a fresh, herbaceous touch to this classic rendition. Ready in just a day, this make-ahead treat pairs beautifully with crusty rye bread, buttery potatoes, or as a centerpiece in a smorgasbord. Simple, satisfying, and versatile, this Pickled Herring is a must-try for any seafood lover or anyone looking to explore Nordic cuisine!
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Recipe Information
Ingredients
- 4 fresh herring fillets
- 500 ml water
- 50 g salt
- 250 ml white vinegar
- 100 g sugar
- 1 medium yellow onion
- 1 medium carrot
- 2 bay leaves
- 10 black peppercorns
- 5 allspice berries
- 2 dill sprigs (optional)
Instructions
Rinse the herring fillets under cold water. Use a sharp knife to remove any skin or small bones if present.
Prepare a brine by dissolving the salt in 500 ml of water. Submerge the herring fillets in the brine and let them soak in the refrigerator for 12-24 hours to draw out excess blood and soften the fish.
Remove the herring from the brine and rinse them under cold water. Pat them dry with a clean kitchen towel or paper towels.
Slice the onion and carrot into thin rings and set them aside.
In a separate pot, combine the vinegar, 250 ml of water, and sugar. Stir the mixture over medium heat until the sugar dissolves. Add the bay leaves, black peppercorns, and allspice berries, then simmer for 2-3 minutes before removing it from the heat. Allow the pickling liquid to cool to room temperature.
In a clean, sterilized jar or container, layer the herring fillets alternately with slices of onion and carrot. Add optional dill sprigs for extra flavor.
Pour the cooled pickling liquid over the layered herring, ensuring the fish is fully submerged. Seal the jar tightly.
Refrigerate the pickled herring for at least 24 hours before serving to allow flavors to develop. The herring will keep well in the refrigerator for up to 2 weeks.
Serve the pickled herring chilled, paired with rye bread, boiled potatoes, or as part of a Scandinavian-style smorgasbord.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 20102 mg | 874% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 106.7 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 68.0 mcg | 340% | |
| Calcium | 496 mg | 38% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2233 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
