Sill -- Swedish pickled herring

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with fewer calories.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor.

onion

🥗Healthier: shallots

💰Cheaper: green onions

Shallots offer a milder taste.

dill

💰Cheaper: parsley

Parsley is a more common herb.

Start by preparing the dry brine mixture with equal parts salt and sugar, about half a cup each.

Add 1 to 2 tablespoons of black pepper to the mixture, if desired.

Mix the salt, sugar, and black pepper together in a bowl.

Spread a handful of the dry brine mixture on the bottom of a pot.

Layer the herring fillets on top of the brine mixture.

Continue layering the brine mixture and herring fillets until all are used, optionally rotating the fish 90 degrees with each layer.

Cover the top of the last layer with a bit more brine mixture.

Refrigerate the layered herring for about 8 hours to dry brine.

After 8 hours, rinse the herring fillets under cold water and pat dry.

Prepare the pickling brine by combining the spices (bay leaves, allspice, mustard, juniper berries) with the cider vinegar and sugar in a pot.

Bring the mixture to a boil and let it simmer for about 5 minutes, then remove from heat and let cool.

Stack the herring fillets in a way that the less brined ones are on top for easier access later.

Pour the cooled pickling brine over the herring fillets in a glass jar, ensuring they are fully submerged.

Seal the jar and refrigerate for at least 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens