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Herring spoils so fast it is almost always eaten salted, pickled or smoked. I’ve eaten (and made) herring in all these forms, but there is something special that makes pickled herring so popular, especially in Northern Europe.
I think it’s because the acidic twang of the vinegar and lemon counteract the rich fattiness of the herring fillets — these fish are among the foods highest in healthy omega-3 fatty acids. The addition of spices, sugar and onion add a personal touch.
This particular recipe is for Swedish glasmastarsill, or glassblower’s herring. Why it is called that I have no idea. Best I can tell it is because this pickle is always put up in glass jars, with the silvery skin of the herring facing outward. Let’s face it, folks: For a pickled little bony fish, this is as pretty as it gets.
Most pickled herring recipes start with pre-salted herring — the kind that come in cans. If you use these, skip the salt in the initial brine and soak the fish in fresh water overnight. They’ll still be plenty salty.
Having some salt in the fish is important: I once made this recipe with fresh herring that I failed to brine, and they turned to mush within 2 weeks. A disaster. You need the salt to extract extra moisture from the fish and keep them firm.
I like these just as a snack, with pumpernickel or rye bread, potatoes of any kind, hard-boiled eggs — or just on a cracker.
If you are so inclined, here is a good primer on food safety when pickling fish, from the University of Minnesota.
Swedish Pickled Herring
Ingredients
- 1/4 cup kosher salt
- 5 cups water, divided
- 1 pound herring fillets
- 2 cups distilled or white wine vinegar
- 1/4 cup sugar
- 1 teaspoon mustard seed
- 2 teaspoons whole allspice
- 2 teaspoons black peppercorns
- 3 bay leaves
- 3 cloves
- 1 lemon, thinly sliced
- 1 medium red onion thinly sliced
Instructions
- Heat 4 cups of water enough to dissolve salt. Let this brine cool to room temperature. When it does, submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.
- When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one. Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you pressure can this after making without ruining the texture of the fish? It would also take bones out of the picture which would be nice. I’m thinking of trying it with alewives. Just hoping to make it last longer. And without refrigeration.
Mike: I have never done that. I suspect it might ruin it.
Mike, did you ever try canning those fish? Curious if it’s possible. Hank says you can use this recipe for shad, and ’round these parts we have a LOT of shad, so it would be nice if we could make this keep longer than a couple of weeks…
Hi Hank, I have been meaning to write and tell you how wonderful this recipe is. I have made it about five times now. I make mine in a half gallon glass jar and usually cut the herring in chunks. This is the best recipe I found since I ate my dads special recipe years ago. He has been gone four years now so I got to make my own these days. But this recipe is so much like the taste of his pickled herring. Thats a great memory for me. Thanks for sharing and I notice you have some good smoking recipes. We ordered a smoker last week, it should be here any day so I will be checking out your recipes and trying lots of them for sure, Thanks again from Newfoundland Canada, Linda
I need some clarification on your instructions please. I’m assuming you put the salt in the four cups of hot water and that makes the first brine. Then drain it? Rinse it? And then put in jars with “pickling” sugary brine? “Pour over the cooled pickling liquid”…you mean pour the cooled pickling brine over the fish and spices in the jars, correct? Thank you.
RP: Yes and yes.
Bought plain herring buy mistake and thought I was getting herring in wine sauce. How can I remove the skin?
Sandra: I have no idea. And you are commenting on a recipe that calls for fresh herring, not canned. So I can’t help ya. Sorry!
Hello,
I accidently did not let the salt water cool all the way (only 20 minutes) before adding the herring. The water was still hot. Is it okay to carry on and eat the herring, or does the temperature make the fish unsafe to pickle/eat now?
Thanks!
Jamie: Hmmm… I’d simmer them and eat them hot. Sorry, man.
How do you can this?? Pressure?hotwater bath? PLEASE HELP
Shelley: You don’t.
Hi! Cut the herring in pieces instead:)
You can also change it a bit by adding sliced carrot yellow onion sliced leek and red onion.
Put in layers, onion herring leek carrots etc until the jar is full.
I haven’t done it with white wine vinegar, we always use spirit vinegar, 12%.
I’m Swedish and I have pickled my own herring since I was like 20 years old 🙂 love it!
Good luck!
Is this recipe for salt, or fresh herring?
Greg: Fresh herring.
Do you think this might work with salmon if I cut the pieces small?
RG: You can do that.
Would this work on mackerel?
David: Small ones, yes.
Hey Hank
First time ever I was able to get herrings FRESH here in Sydney
Pickled them all. Waiting to taste in a day or so.
Pickled herring, liver sausage, sardine, sharp cheddar, blue cheese, tomatoes sandwich.
We are going to start pickling our own herring. We know we can probably get a much better result. Thanks for the pointer on salt. Mushy is sad for herring…
Hank, will this recipe work for pressure canning?
Andrew: I don’t know. I’ve never pressure canned pickled fish before.
Can I substitute white wine for the vinegar?
Libby: No. This is a pickle. You need vinegar.
we smacked the herring yesterday in south san francisco. got about 100 fish, and want to pickle some, and smoke some.
is the brining recipe the same for either smoked or pickled herring?
do you have a Roe Recipe?
thanks, darren’
Would this also work with mackerel?
Lauren: Small ones, yes.
I’ve had pickled salmon!
Is Herring the only fish that can be pickled? You mentioned its good because of the fatty content of the herring but I don’t know if I’ve heard of any other fish being as popular pickled as the Herring. I have never tried it myself, I don’t eat seafood too often – but I love pickled foods. Maybe this has to be next in line on my list!
Billy: Nope. I also have a recipe for pickled pike, and I’ve seen pickled carp, bass, walleye, octopus, shrimp, etc.
What about Shad? I live in Virginia and I can fresh Shad in the Spring. They are too bony to eat, but I’m thinking that the vinegar in the pickling will help with that.
Also, I think Scandinavians keep their herring in a salt cure for months to mature, but that of course requires a lot of patience.
Christian: Shad will work, cut into strips with the skin on but scales off.
I’m trying this recipe with freshly caught herrings, I scaled, gutted and filleted them and they have been soaking in cold salty water for about 15 hours now… is this the brine process? Am I doing the right thing? I can’t find a recipe to pickle herring if you catch them yourself
Simone: My recipe is for herring you catch yourself, and yes, you are doing it right.