Pickled Herring
intro
Tangy, briny, and gently sweet, this cold-cured pickled herring is infused with warm spices and crisp vegetables, a classic make-ahead festive appetizer.
Ingredients
Steps
Prep the herring fillets
Rinse 500g of skinless, boneless herring fillets under cold running water, pat completely dry with paper towels, then cut into 3cm (1.2 inch) wide bite-sized pieces. Use small kitchen tweezers to remove any remaining tiny pin bones you find as you cut.
Make the pickling brine
Combine 200ml 5% acidity white vinegar, 200ml cold filtered water, 80g granulated sugar, and 1 tbsp kosher salt in a small saucepan over medium heat. Stir constantly for 3 minutes until sugar and salt fully dissolve, then remove from heat immediately—do not bring the brine to a boil. Set aside to cool completely to room temperature (21°C/70°F), about 30 minutes.
Prep vegetables and spices
While the brine cools, peel 1 large (200g) yellow onion and 1 small (100g) carrot, then slice both into thin 3mm (1/8 inch) rounds. Measure 1 tsp whole black peppercorns, 1 tsp whole allspice berries, and 3 dried bay leaves, then lightly crush the peppercorns and allspice with the flat side of a chef’s knife to release their aromatic oils.
Layer ingredients in jar
Grab a clean, sterilized 1-liter (4 cup) glass jar with a tight-sealing lid. Create alternating layers of cut herring pieces, sliced onion, sliced carrot, and spices, pressing down gently with the back of a clean spoon to pack ingredients tightly without mashing the delicate fish, until all solid ingredients are used.
Add brine and seal jar
Pour the fully cooled room-temperature brine over the layered ingredients, making sure all herring and vegetable pieces are completely submerged. Weigh down floating pieces with a small clean glass pickling weight if needed, wipe the jar rim free of brine residue, then seal the lid tightly.
Cure in the refrigerator
Place the sealed jar on a middle shelf of your refrigerator set to 4°C (39°F) to pickle for 48 full hours. Gently shake the jar once every 12 hours to redistribute brine and spices for even flavor, and avoid opening the jar for the first 24 hours of curing.
Serve and store herring
After 48 hours of curing, the herring is ready to eat. Remove desired portions with a clean fork, serve chilled alongside rye bread, boiled potatoes, or sour cream. Keep the remaining sealed herring stored in the refrigerator for up to 2 weeks.
Tips
2.Ensure all herring pieces stay fully submerged under brine during curing; any pieces exposed to air will spoil quickly and develop an off, rancid flavor.
3.Avoid using reactive metal containers (aluminum, copper, uncoated cast iron) for pickling, as the vinegar acid will react with the metal to create unpleasant metallic off-flavors; always use glass or food-grade plastic.
OMG this pickled herring is SO good! I made it for our family Christmas Eve smorgasbord and everyone went back for seconds. I was nervous it would be too fishy but the pickling brine with the onion and allspice is perfect. Total game changer for holiday appetizers!
Super easy to follow! I caught a bunch of fresh herring out on Lake Michigan last weekend and used this recipe to put them up. 20 minutes of prep was nothing, I just popped the jars in the fridge and waited the 48 hours. Tastes exactly like the pickled herring my Swedish grandma used to make. My kids even loved it, which shocked me!
Wait, I was skeptical about pickled herring because I’d only had the weird jarred stuff from the grocery store that’s super mushy? This was firm, tangy, only a tiny bit saltier than I prefer, but super easy to adjust next time by cutting back a little on the brine salt. I ate half a jar on rye crackers for lunch this week as part of my meal prep. Will absolutely make again.
Made this for our New Year’s open house and it was the first appetizer platter to get wiped clean! I served it with sour cream, chopped chives, and dark rye toasts. Only note: I wish I’d made a double batch, we ran out in 20 minutes flat.
Total beginner here, I’m partway through making this and got stuck! How firm should the herring fillets be before I put them in the brine? I bought frozen fillets from the grocery store, thawed them, but they feel a little softer than I expected. Did I do something wrong?
SO good. I added a couple thin slices of carrot to each jar along with the onion for a little extra crunch and color. 10/10, will be a staple in my fridge from now on. Perfect quick, high-protein snack when I’m running out the door in the morning.
Made this for a weekend brunch spread with bagels, capers, and cream cheese and it was chef’s kiss. Way cheaper than buying pre-made pickled herring from the deli too! Saved me like $12 for the same amount, and it tastes way fresher.
I’ve been making pickled herring for 40+ years and I have to say, this recipe is spot on. The ratio of vinegar to sugar is perfect, no cloyingly sweet brine like a lot of newer recipes. I added a bay leaf to each jar like I always do and it turned out perfect. Shared a jar with my fishing buddy and he said it’s the best he’s ever had.
This looks so good! I’m planning to make a batch for weekly meal prep lunches but had a quick question: how long does this keep in the fridge after the 48 hour pickling time is up? I don’t want it to go bad before I can eat it all.
Grew up eating pickled herring at every family holiday and I was so happy this recipe nailed the traditional flavor! I added a tiny pinch of clove to the brine like my mor used to, and it transported me right back to her kitchen. So easy even a total pickle newbie can pull it off.
Brought this to our weekly football watch party and half the guys who swore they hated pickled fish went back for thirds. Served it with pretzel crisps instead of rye and it was a total hit. Who knew?
This recipe looks so easy! I want to make a big batch but had a quick question: can I process these jars in a water bath canner to make them shelf stable, or do they have to stay in the fridge the whole time? I don’t have a ton of fridge space right now so I’d love to be able to store them in the pantry.
Love that this is so simple with no weird preservatives! I used herring from my local sustainable fish market and it came out so bright and flavorful. I’ve been adding it to green salads for a quick protein boost all week, it’s way better than canned tuna. 10/10.