The success of Kräftor hinges on the intensity of the dill and the saltiness. Dill should dominate the flavour. If you can find dill flower heads or stalks, they are even better than the leaves as they release a stronger aroma into the brine.
The crayfish must be left in the brine in the refrigerator for at least 12 hours, ideally 24 hours, to soak up all the flavours. They are traditionally served with bread and cheese.
Bring the water to a boil in a large pot. Add salt, sugar, and beer. Stir until the salt and sugar are completely dissolved.
Add half of the dill (including stalks/flowers, if you have them) and let it simmer for about 5 minutes to release the aroma.
Remove the pot from the heat and let the brine cool completely. It must be cold before you place the crayfish in it.
Once the brine is cold, place the prepared crayfish (boiled and chilled) into it. The crayfish should be completely submerged.
Place the rest of the fresh dill on top (either inside the brine or as a cover).
Cover the pot and refrigerate the crayfish to marinate for a minimum of 12 hours, ideally 24 hours.
Serve the crayfish directly from the refrigerator, in a large bowl, including the brine and dill.
They are traditionally eaten by hand, sucking the brine, dill, and remaining juices from the shells. Lemon juice is added to the heads.
Serve with white bread, hard cheese (Västerbotten), and optionally beer or schnapps (Akvavit).