Best Pickled Herring Recipe
Experience the bold, tangy flavors of Scandinavia with this traditional homemade pickled herring. Featuring a perfectly balanced sweet and sour vinegar brine, aromatic spices, and crisp onions, it's truly unforgettable.
Servings 8 servings
Calories 150kcal
Equipment
- Glass jar
- Saucepan
- Cutting Board
- Knife
Ingredients
Fish
- 1 lb salt dried herring fillets or fresh/frozen herring
Brine & Aromatics
- 1 cup white vinegar
- 1 cup water
- 0.5 cup granulated sugar
- 1 tablespoon kosher salt omit or reduce if using salt dried herring
- 1 large red or white onion thinly sliced
- 3 bay leaves
- 1 teaspoon whole allspice
- 1 teaspoon black peppercorns
- 1 teaspoon dill seed or fresh dill
- 2 cloves garlic sliced
- 2 tablespoons neutral oil
Instructions
- If using salt dried herring, soak the fish in cold water for 12 to 24 hours, changing the water several times to remove excess salt. If using fresh herring, brine the fillets beforehand.
- Peel, clean, and debone the herring fillets, then cut them into bite-sized pieces.
- In a saucepan, combine the water, vinegar, sugar, bay leaves, allspice, black peppercorns, and salt.
- Bring the mixture to a gentle simmer until the sugar has completely dissolved. Remove from heat and allow the brine to cool completely.
- Layer the herring pieces, sliced onions, garlic, and dill inside a sterilized glass jar.
- Pour the cooled brine over the herring mixture, ensuring all ingredients are fully submerged.
- Add a thin layer of neutral oil on top, seal the jar tightly, and refrigerate for at least 3 days before serving to allow the flavors to develop.
Notes
This traditional dish is naturally rich in Omega-3 fatty acids. Always use a sterilized jar and keep the herring refrigerated. The flavor improves after several days of pickling and can be enjoyed with rye bread, potatoes, or crispbread.