Sill -- Swedish pickled herring

Herring, especially pickled herring, is a social institution in Sweden. Here is my take on it.

Before you begin you may want to be familiar, process-wise, with Gravlax (   • Gravlax  ) and Pizzasalad (   • Swedish Pizzasalad  )

Pickled herring recipe:
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for 1kg fish

Dry brine:
6T salt6T sugar1-2T black pepper, ground


Pickling brine:
500ml/2c apple cider vinegar
2T sugar2-3 large bay leaves1t or so allspice, whole2t mustard seeds
2t whole black peppercorns
1-2t juniper berries (optional)

Other elements:
1 lemon, sliced thin1 red onion, sliced thin

Fillet the fish. Layer dry brine on bottom of container,
then add layer of filets, then layer of dry brine, until all
fish and all dry brine is used up. Any remaining dry brine
can be poured over the top. Let sit in refrigerator for 8 hours.Optional step for longer-term storage: rotate fish so those on
the top end up on the bottom and leave for another 4 hours.

Remove fish and rinse, removing excess dry brine from the
surface. Set aside (can go back in fridge until ready for
pickling).

Combine pickling brine ingredients and bring to boil. Let
simmer 5 minutes and then cool down so not hot to touch.

Layer fish in jars with skin facing out. Place onion and
lemon between layers. Cover with brine. Set in fridge
for at least one day. Keeps a month or more.