Julbord Pickled Herring (Sweet-Sour Brine with Dill and Red Onion)
Why this recipe works
- Clean sweet-sour balance: Sugar softens the sharpness of the vinegar while still keeping the herring bright and appetising.
- Gentle aromatic depth: Allspice, bay, peppercorns, dill and red onion give the brine warmth, freshness and savoury complexity.
- Improves as it chills: Resting in the fridge allows the onion, dill and spices to mellow into the herring for a more rounded flavour.
- Simple preparation: Using canned pickled herring means there is no raw fish curing step; the work is mainly cooling, combining and chilling.
Get the most out of this recipe
Timing notes
- Cool the brine fully: Let the brine reach room temperature before adding it to the herring so the fish stays firm and clean-tasting.
- Allow time for the flavours: A proper chill lets the onion soften and the dill, spice and vinegar settle evenly through the fish.
- Serve cold: Bring it straight from the fridge to the table; the cold temperature keeps the texture firm and the acidity crisp.
Authenticity notes
- Julbord context: Pickled herring is a recognised part of the Swedish julbord and broader Nordic festive table.
- Serve with rye bread: Dense rye bread is a classic match for sharp, sweet-sour herring and helps balance its richness and acidity.
- Dill and onion style: Fresh dill, red onion and warm whole spices are common ways to add fragrance and colour to brined herring.
Ingredient notes
- Choose good herring: Use herring from a reputable source and keep it properly chilled, especially when serving vulnerable guests.
- Use whole spices: Whole allspice berries and peppercorns season the brine gently without making it cloudy or gritty.
- Softer acidity: White wine vinegar can replace distilled white vinegar if you prefer a rounder, less direct sharpness.
Make-ahead tips
- Good for preparing ahead: Make it earlier in the day or the day before serving so the brine has time to mellow into the fish.
- Keep it submerged: Store the herring covered and fully submerged in its brine in the fridge for even flavour and safe storage.
- Best after resting: The flavour is often more rounded after a longer chill, once the onion, dill and spices have had time to settle.
Equipment you'll need
Ingredients
Instructions
- In a small saucepan, combine the vinegar, caster sugar, fine sea salt, allspice berries, peppercorns and bay leaves. Bring to a gentle simmer over medium heat, stirring just until the sugar dissolves. Take off the heat and leave to cool to room temperature.
- Thinly slice the red onion and roughly chop the dill. Drain the pickled herring, then cut into bite-sized pieces if needed. Put the herring, onion and dill into a bowl.
- Pour the cooled brine over the herring mixture and gently turn to coat. Cover and chill for at least 4 hours, turning once or twice so the flavours settle evenly. Serve cold with rye bread.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the cleanest flavour, make sure the brine is fully cooled before adding it to the herring so the fish stays firm.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, choose herring from a reputable source and keep it properly chilled.
Substitutions
- Replace Distilled white vinegar with White wine vinegar for a slightly softer acidity.
- Replace Caster sugar with Demerara sugar for a deeper, more caramel-like sweetness.
Storage
- Refrigerate up to 3 days
- Keep the herring covered and fully submerged in the brine in the fridge. Stir or turn once a day for even flavour; serve straight from the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 4h 25min (20min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Fish Gluten Wheat
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