The work required to pickle herring doesn’t take long to complete. However, you’ll need to wait for a couple of days before you can enjoy the fruits of your labor. This particular type of flavoring is called glasmästarsill, or glazier’s herring. Please read the health and safety recommendations above.
about 400 grams (about 5/6 pound) of pre-washed salted herring for pickling, inläggningssill
1/2 red onion
10 cm (4 inches) leek
12 whole allspice
1 bay leaf (optional)
1 dl (1/2 cup) spirit vinegar 12% — or 1/2 dl (1/4 cup) of spirit vinegar 24% and 1/2 dl (1/4 cup) water
2 dl (1 cup) sugar
3 dl (1 1/2 cups) water
- Start by distilling a large glass jar by washing it well with dishwashing liquid and water, and either boiling it or putting it in the oven for 10 minutes (don’t place any rubber or plastic details in the oven!). I boil any metal lids but usually use glass lids with a rubber edge. Let it cool while you do the rest.
- If you have whole herrings, trim off the tail and fat part along the stomach edge. Then, cut the herrings into smaller pieces.
- Peel the carrot and cut it into coins. Cut the onion and leek into thin slices.
- Make the brine by putting the spirit vinegar, sugar, and water in a saucepan and bringing it to a boil. Then simmer it until the sugar has dissolved. Let the brine cool.
- Layer the herring fillets, carrot, onion, and leek in the jar. Add the whole allspice and bay leaf.
- Pour over the brine. You don’t have to use all the brine, but make sure that you use enough to cover the herring completely. If the herring isn’t covered, see if you can push it down in the jar or make more brine.
- Seal the jar and place it in the fridge and wait for two days. Now it’s time to enjoy your herring!