PICKLED HERRING - MIDSOMMAR / JULSILL RECEPT - A Guide To Swedish Pickled Herring

PICKLED HERRING - MIDSOMMAR / JULSILL RECEPT - A Guide To Swedish Pickled Herring
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My take on traditional Swedish Herring Recipe:
1 cup of Swedish ättika, 12 %
2 cups powdered sugar
3 dl water
10 peppercorns
5 cloves
3 bearing leaves
1 jars of herring (420 g)
1 carrots
1 red onions
5 dill branches
Creamy mustard Herring Recipe:
pickled herring 400 g
mustard 2 tbsp
french mustard 1 tbsp
powdered sugar 1 tbsp
rapeseed oil 1 dl
cream fraiche 1 dl
water 1 tbsp
freshly ground white pepper 1 krm
chopped dill 0.5 dl

[@zeideerskine3462]

"Summer is a whole day activity" that makes me homesick.

[@MrVirobot]

getting drunk. eating pickled fish. running around. singing songs. That sounds like the best time ever.

[@DavidKozinski]

Fantastic recipes. We traditionally eat this with "Wigilia" dinner on Christmas eve. I've never had the mustard variety but will try it soon. My grandfather taught me how to make these in a wine sauce with lots of onions and we ate them with pumpernickel or rye bread. Na zdrowie from Cleveland.

[@ari8184]

I tried harring for the first time at a hotel in Sweden and loved it! Not I eat it all the time with in a sandwich with raw onions and picked yum! I'm excited to try out your recipe!

[@janewinchester570]

I eat this more often than special occasions lol! Love it. I love pickles and fermented savory snaps, but this is my favorite

[@sharonoddlyenough]

In case anyone is wondering, a deciliter is equal to 100 milliliters, a cup is 250ml or 2.5dl

[@ursus9104]

Gravad lax. Make 1 kg salmon fillet side with skin as follows: • ½ dl salt and 1 dl sugar • Add crushed white pepper and dill or e.g. a couple of tablespoons of cognac • Mix together and rub into the fish fillet. Alternative: Take equal parts salt and sugar for a firmer and more durable consistency. Do this: • If there are two sides of salmon to be dug, place the meat sides against each other, after seasoning and cover in a form, alternatively place in a plastic bag. Put in the fridge for at least a day, or preferably for 2-3 days. Sustainability: • After it has been dug, dug fish will keep for 3-4 days in the fridge and 1-2 months in the freezer. Important! Use common table salt, NaCl, without iodine when digging and rimming because iodized salt does not preserve the natural lactic acid bacteria needed for a successful result. You should also not use "light salts" such as Seltin, as they do not have the same effect on the microorganisms and can give rise to unwanted bacterial growth.

[@verena864]

I looooove your Videos! 😍

[@gamerboyss5310]

"Damn the swedes and their pickle herring" ~From a famous KZbin video about partition of Europe

[@FoodwithViktor]

Hehe well i can agree 🙈

[@katharinasteinhoff6711]

It looks great........my mother loves it and lutfisk..😊🇸🇪

[@sherpun3850]

I love it

[@yvethfabregas3357]

Thanks for sharing the recipes

[@FoodwithViktor]

My pleasure 😊 Thanks for watching!

[@alanOHALAN]

First time I had this was a jar from IKEA. -)

[@the_real_spyguy]

Smörgåstårta recipe when?

[@FoodwithViktor]

Good question! Next summer? :) Thanks for watching @Someguy 64

[@yummywithme3295]

+1 can’t wait for this food recipe 🤤🤤🤤

[@kronaperthro]

What has to ne done to the herring and what quality? Is is raw wheb you do this? I had it multiple times in Sweden and loved it.

[@sayhi2rose]

Are you showing how to prepare lutefisk too?

[@alimohammadi7997]

Thank you very much for great video. what will the expiry date after it is prepared?

[@FoodwithViktor]

Good question! I think the answer is, It depends.. I did save mine for 3 weeks. But i think it all depend on how "clean" your are when making it and how cold you store it . Rule of thumb is to smell it and taste if your not sure :) Thanks for watching, appreciate it!

[@jeco4147]

How long can they be kept, can I put them in a cold room instead of a fridge? Many thanks

[@lynneswinkels6885]

Is there a more tradional without dille and sugar ?? PS I eat herring every few months but more the belgian / dutch version of pickled herring . That or young herring. Like a brown herring but that is more for BBQ season

[@dragilxcom4176]

Can I pickle Salmon with this recipe? how long until it is ready to eat, and how long will it stay good in refrigerator?

[@user-sg6ry6gh5f]

How long do you need to macerate the majonese version?

[@wendelynyoung8609]

That looks so refreshing. Not sure where I get herring. I’m in New Mexico. Salted fish is just not a thing out here. Maybe Amazon to the rescue! I hope

[@FoodwithViktor]

Thanks Wendelyn! That might be hard yeah, hehe. I don't know if you can find a IKEA store somewhere? They usually have it Wish you good luck on the herring hunt 🤗 And thanks for watching 🥰

[@sayhi2rose]

You might find herring in A deli where smoked salmon are also being sold.

[@user-sg6ry6gh5f]

What is the expire date for this?

[@JazonHappyface]

Schnapps!

[@FoodwithViktor]

The best there is ;)

[@Basilica19]

Could this be done without sugar? I don’t like sugar in my food,other than dessert.

[@linuxro]

Is mackerel ok instead of hering? Fresh hering is hard to find in my country

[@FoodwithViktor]

Good question! It will not be the same but it will be a different version! I'm not sure how long you need it to be salted in advance tho. Wish you luck 🤞!

[@linuxro]

@@FoodwithViktor time is not a problem. the taste is

[@Robin-mz3oy]

what kind of tree do i need, i have alot of oak in my frontyard.

[@FoodwithViktor]

Hehe yeah it's kinda a special tree ^^ www.google.com/search?q=midsommarst%C3%A5ng&sxsrf=ALeKk00mKkGQnVXpeKMR50Od2rqaxMwDGw:1592810244301&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjJl7nG8JTqAhXAwsQBHfpkCXkQ_AUoAXoECBEQAw&biw=2560&bih=1297

[@emilduvdal6478]

"consistancy" word you looking for is "texture" if im not misstaken :) great video though!

[@FoodwithViktor]

I think your right Emil Duvdal :)

[@volvoknugen1]

"cenimiiter piises"

[@FoodwithViktor]

Haha can only hear that now then i listen to it ^^ Thanks for watching Henrik :)

[@klinzons]

Is there a type of Swedish herring that is not sweet?

[@FoodwithViktor]

Good question! Well the short answer is no. The brine you use for the sill(Herring) is a classic 123 brine. 1 part ättika (strong vinigere), 2 parts suger ,3 water. Back in the days is was very common to eat hearing with only salt. But that's very old school 😂 Thanks for watching! 🙂

[@gitarrvan]

det värsta jag vet är matprogram som inte smakar av i bild, skäms!!!!

[@alexz580]

Хрен лучше на терке потереть и не мучиться. Правда, глаза будет жечь

[@FoodwithViktor]

Rush b :)

[@nightmilk]

@@FoodwithViktor he's saying that you can simply grate the pepparrot

[@FoodwithViktor]

@@nightmilk Thanks for the translation ! And yeah you can do that, just be careful that when grating. It give a more strong "punch", so maybe use little less then i do :)