| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Appetizers, Seafood, Sweden |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
White vinegar |
| 1/2 |
c |
Water |
| 1/2 |
c |
Sugar |
| 2 |
|
Salted herring, 1 to 1 1/2 |
|
|
lb each cleaned & |
|
|
scraped |
|
|
and soaked in cold water |
|
|
for 12 hours -=OR=- |
| 4 |
|
Canned matjes herring fillet |
| 1 |
|
1 1/2" piece fresh horse |
|
|
radish root scraped & |
|
|
thinly sliced -=OR=- |
| 2 |
T |
Prepared horseradish |
|
|
drained & squeezed dry in |
|
|
a kitchen towel |
| 1 |
|
Carrot, peeled & thinly |
|
|
sliced 3/4 cup |
| 2 |
|
Onions, preferably red |
|
|
peeled & thinly sliced |
|
|
3/4 cup |
| 1 |
|
1/4" piece ginger root |
|
|
thinly sliced optional |
| 2 |
t |
Whole allspice |
| 1 |
t |
Whole yellow mustard seeds |
| 2 |
|
Bay leaves, or 3 small |
INSTRUCTIONS
Bring the vinegar, water and sugar to boil in a 1 to 1-1/2 quart
enameled or stainless-steed saucepan, stirring constantly until the
sugar completely dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature. Meanwhile, wash the
herring in cold running water and cut them into 1" thick pices.
Arrange a thin layer of onions in a 1-quart glass jar (a Mason jar, if
possible) equipped with a tightly fitting cover. Top with a few slices
of herring, carrots, giner root and horse-radish and scatter with
allspice, mustard seeds and bay leaf. Repeat until all of the
ingredients have been used, making 3 or 4 layers. Pour the cool
pickling liquid into the jar; it should just cover the contents. Close
the jar securely and refrigerate it for 2 or 3 days. Serve as an
appetizer or as part of the smrgsbord. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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