Inglad Sill (Swedish Pickled Herring) is a traditional Swedish recipe for a classic pickle of salted herring in a spiced sweetened vinegar base with onion and carrot. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Swedish Pickled Herring (Inglad Sill).
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This is a traditional Swedish recipe for one of the commonest types of pickled herring with onion, carrot and vinegar spice broth. Once prepared, this will keep in the refrigerator for a couple of weeks. Note that the recipe starts with salt herring, not fresh herring. Pickled herring with potatoes is considered a national dish of Sweden. As this is the commonest way of pickling herring I’m labelling this recipe a ‘national dish’ or at least a ‘national ingredient’.
Ingredients:
500g salted herring fillets
250ml water
80ml spirit vinegar (10%)
100g sugar
1 tsp mustard seeds
1 tsp allspice berries
1 tsp whole black peppercorns
1 tsp whole cloves
1 medium red onion, peeled and sliced
1 carrot, washed, scraped and sliced
2 bay leaves per jar
Method:
For the pickle stock, combine the sugar, water, vinegar and spices in a saucepan. Heat, stirring, until all the sugar melts then take off the heat and set aside to cool to room temperature.
Wash your jars thoroughly then soak in very hot water to sterilize.
Rinse the herring fillets in cold water to remove any surface salt then cut into 3cm wide pieces.
Layer the herring pieces in the jars with the onion slices and the carrot. Stick two bay leaves down the side of every jar. Pour over the cooled spiced brine and seal with vinegar-proof lids. Set aside to pickle for 2 days, after which time the herring can be used.
Store in the refrigerator if not using.
Note: if you don’t have spirit vinegar your can use white wine vinegar instead at the ratio of 180ml water to 180ml white wine vinegar.
Traditionally these pickled herrings are served with boiled potatoes, hard-boiled eggs, bread and sauce. Serve 6–10 pieces of herring per person.
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