Pickled Herring

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  • Level: Easy
  • Total: 2 days 45 min (includes chilling time)
  • Active: 45 min
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1-2-3" Pickling Brine:

3 cups cold water

1 cup vinegar

2 cups sugar

1 carrot, diced

1 red onion, chopped

1/2 leek (white part only)

1 whole bay leaf

4 black peppercorns

4 white peppercorns

12 preserved herring fillets


Mustard sauce, recipe follows


1 tablespoon sweet mustard

1 teaspoon Dijon mustard

2 teaspoons sugar

1 1/2 tablespoons Swedish vinegar (or distilled white vinegar)

1 1/2 tablespoons of cold coffee

Pinch of salt

Pinch of freshly ground white peppercorns

3/4 cup canola oil

1/2 cup chopped dill


  1. Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve.
  2. Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce.


  1. Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight;