Glasmstarsill (Glassblower's Herring)

Glasmastarsill, or Glassblower’s Herring, is a traditional Swedish pickled herring that belongs on any proper smorgasbord. The name comes from the glass jar it’s made in — layers of herring, thin-sliced red onion, carrots, fresh ginger, horseradish, allspice berries, and mustard seeds, all submerged in a cool sweet-sour brine.

The pickling liquid is simple: white vinegar, water, and sugar, brought to a boil until the sugar dissolves, then cooled completely before it goes near the fish. This is critical. Pouring hot brine over the herring would cook it instead of pickle it.

Layering the jar properly gives you balanced flavor in every bite — a little fish, a little onion, a bit of carrot and spice in each forkful. After 2 to 3 days in the refrigerator, the flavors meld and the herring turns silky and deeply savory with a bright, tangy edge.

Serve cold as an appetizer or alongside rye bread and butter.

Pro Tips

• Use a Mason jar with a tight-fitting lid — the brine needs to stay sealed as it cures
• Make sure the pickling liquid covers all the contents; if it’s short, add a splash more vinegar diluted with water
• Canned herring fillets work if you can’t find salted whole herring, just skip the 12-hour soak
• The longer it sits (up to a week), the more pronounced the pickled flavor becomes

Variations

• Add a few dried chili flakes for a lightly spiced version
• Use apple cider vinegar instead of white for a slightly fruitier, mellower brine