How To Make Swedish Pickled Herring

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Enlarge Pickled herring is a classic Scandinavian dish which can be served on its own or in a sauce of choice. In this guide Swedish chef Paul Ivarsson shows you how to make this well-loved dish in the comfort of your own home.

Prep:Cook:5mTotal:5m2 herrings, descaled and gutted300 ml water1 red onion, sliced3 bay leaves100 g dill, chopped5-6 cloves5-7 pepper corns150 g caster sugar100 ml spirit vinegar

Pour the water, vinegar and sugar into a bowl and whisk. Next add the chopped dill and red onion, followed by the pepper corns and the cloves. Rip up the bay leaves and add to the bowl and gently stir the ingredients around.

Pour the mixture into a pan on a medium heat and stir. Allow the mixture to come to the boil, then take it off the heat. Pour the mixture into an air tight container and leave in the fridge for 4-6 hours.

After 4-6 hours take the mixture out of the fridge and add the chopped up herring. Stir, then seal the container and leave it in the fridge for 24-48 hours. After 24-48 hours your herring is ready to eat as it is, or can be added to a sauce.

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