📝 About This Recipe
A cornerstone of the Swedish Midsummer feast, this classic pickled herring captures the essence of the Nordic summer with its perfect balance of sweet, acidic, and aromatic notes. This recipe uses the traditional '1-2-3' brine method, ensuring the fish remains firm while absorbing the delicate fragrance of allspice and fresh dill. It is a celebratory dish that connects generations, offering a refreshing and sophisticated bite that defines the solstice celebrations.
🥗 Ingredients
The Fish
- 1 lb Salted Herring Fillets (high-quality, skinless 'spekesild' or prepared matjes)
The 1-2-3 Brine
- 1/2 cup White Vinegar (12% ättika is traditional, or use distilled white vinegar)
- 1 cup Granulated Sugar (standard white sugar)
- 1 1/2 cups Water (filtered)
Aromatics and Spices
- 1 medium Red Onion (thinly sliced into rings)
- 1 small Carrot (peeled and sliced into thin rounds)
- 10 pieces Whole Allspice Berries (slightly crushed to release oils)
- 5 pieces Whole White Peppercorns (whole)
- 2 pieces Bay Leaves (dried or fresh)
- 1/2 cup Fresh Dill (roughly chopped, including stems)
- 1 teaspoon Yellow Mustard Seeds (whole)
- 1 inch Fresh Horseradish (peeled and thinly sliced)
👨🍳 Instructions
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1
If using salt-cured herring, rinse the fillets under cold running water. Place them in a large bowl of cold water and soak for 6–12 hours in the refrigerator, changing the water once, to reach the desired saltiness.
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2
Prepare the brine by combining the white vinegar, sugar, and water in a medium stainless steel saucepan.
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3
Bring the brine mixture to a gentle boil over medium heat, stirring occasionally until the sugar has completely dissolved and the liquid is crystal clear.
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4
Remove the saucepan from the heat and add the allspice berries, white peppercorns, and mustard seeds while the liquid is still hot to bloom the spices.
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5
Allow the brine to cool completely to room temperature. Never pour hot brine over the fish, as it will cook the herring and ruin the texture.
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6
Drain the soaked herring fillets and pat them thoroughly dry with paper towels.
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7
Cut the fillets into 1-inch wide bite-sized pieces on a slight diagonal for a professional aesthetic.
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8
Prepare a clean, sterilized 1-quart glass jar. Begin layering the ingredients, starting with a few slices of red onion, carrots, and a sprig of dill at the bottom.
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9
Add a layer of herring pieces, followed by more onion, carrot, horseradish slices, and dill.
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10
Repeat the layers until the jar is full, ensuring the ingredients are packed snugly but not crushed.
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11
Pour the completely cooled brine over the herring and vegetables, making sure everything is fully submerged. Use a clean spoon to gently nudge the ingredients to release any trapped air bubbles.
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12
Seal the jar tightly and place it in the refrigerator. Let the flavors marry for at least 24 hours, though 48 hours is ideal for the best flavor penetration.
💡 Chef's Tips
Always use a non-reactive container like glass or ceramic; the vinegar will react with metal. If the herring is still too salty after soaking, soak it in a mix of milk and water for an hour to mellow it out. For the best texture, ensure your herring is very cold when you begin the slicing and layering process. To check if the brine is cool enough, it should feel cold to the touch, not just lukewarm. Don't discard the onions and carrots; they pickle beautifully and are a delicious part of the dish.
🍽️ Serving Suggestions
Serve on top of buttery, boiled new potatoes garnished with extra fresh dill and chives. Place a piece of herring on crispy rye crispbread (knäckebröd) with a dollop of sour cream (gräddfil). Pair with a chilled shot of caraway-forward Aquavit for the authentic Midsummer experience. Accompany with a sharp Västerbotten cheese and a cold lager beer. Include on a platter with sliced hard-boiled eggs and pickled red beets.