Kryddsill (Swedish Spiced Herring)

🧂 Ingredients

• 400g Salted herring fillets(Look for 'saltade sillfiléer' in brine. Rinse thoroughly under cold water and pat dry before use. If using fresh herring, you will need to cure it in salt and water for several days prior to this recipe.)
• 200ml White vinegar(A neutral white vinegar (5-7% acidity) is recommended.)
• 100g Granulated sugar(Adjust to taste; some prefer a sweeter brine.)
• 10 Whole allspice berries(Crush lightly with the side of a knife to release more flavor.)
• 3 Bay leaves(Dried bay leaves are suitable.)
• 1 medium Yellow onion(Thinly sliced into rings. This ingredient was missing from the original recipe and is essential for flavor and texture.)
• 100ml Water(To balance the vinegar and sugar.)

👨‍🍳 Instructions

1. 1

   Prepare the pickling brine: In a medium saucepan, combine the white vinegar, granulated sugar, water, lightly crushed allspice berries, and bay leaves. Place over medium heat.

   ⏱️ 5 minutes
2. 2

   Bring the brine to a gentle simmer, stirring until the sugar is completely dissolved. Allow it to simmer for 5 minutes to infuse the spices. Do not boil vigorously.

   ⏱️ 5 minutes
3. 3

   Remove the saucepan from the heat and let the pickling brine cool completely to room temperature. This is crucial to prevent the herring from 'cooking' unevenly.

   ⏱️ 20 minutes (approx.)
4. 4

   Prepare the herring: Rinse the salted herring fillets thoroughly under cold running water to remove excess salt. Pat them completely dry with paper towels. Cut the fillets into bite-sized pieces, about 2-3 cm wide.

   ⏱️ 10 minutes
5. 5

   Assemble the jar: Thinly slice the yellow onion into rings. In a clean glass jar or airtight container, layer the herring pieces with the onion rings. Ensure the herring is not packed too tightly.

   ⏱️ 5 minutes
6. 6

   Pour the cooled pickling brine over the herring and onions, ensuring all pieces are fully submerged. Discard the allspice berries and bay leaves from the brine before pouring, or leave them in for a stronger flavor profile.

   ⏱️ 2 minutes
7. 7

   Seal the jar tightly and refrigerate for at least 24 hours before serving. This allows the flavors to meld and the herring to pickle properly. The Kryddsill will keep in the refrigerator for up to 1-2 weeks.

   ⏱️ 24 hours chilling

💡 Pro Tips

• ✓Kryddsill is an essential component of a traditional Swedish smörgåsbord, often served with crispbread, butter, and boiled potatoes.
• ✓For optimal flavor, allow the herring to pickle for 48 hours. The taste will continue to develop.
• ✓Ensure all equipment and containers are very clean to prevent spoilage.

🔄 Variations

• For Mustard Kryddsill: Add 2-3 tablespoons of Dijon or Swedish mustard to the cooled brine.
• For Dill Kryddsill: Add a generous handful of fresh dill sprigs to the jar along with the herring and onions.

🥗 Nutrition

Per serving