Glass master herring
15 portions
Ingredients:
4 whole salted herrings
1 yellow onion
1 red onion
1 medium carrot
1 slice of fresh ginger (approx. 10 g)
Law:
2 dl vinegar (12%)
5 dl caster sugar
7 dl of water
6 bay leaves
1 teaspoon whole allspice
1 teaspoon whole white peppercorns
1 teaspoon whole black peppercorns
1 bunch of dill Pickling:
1 yellow onion
1 red onion
1 carrot
1 slice of fresh ginger (approx. 10 g)
1 slice of fresh horseradish (approx. 10 g)
1 bunch of dill
2 tsp yellow mustard seeds
4 white peppercorns
4 bay leaves
Do this:
Day 1:
Clean and trim the herring but leave the backbone, cut
the herring into pieces about 2 centimeters thick.
Water them out for 2 days by putting them in plenty of water
cold water that is replaced once during the dewatering process.
Day 3:
Peel and slice yellow onion, red onion, carrot and ginger. Alternate
herring pieces and vegetables nicely in a spacious glass jar.
Leave covered overnight, then the onion will »marry« and
the herring fine.
Boil the ingredients for the layer over low heat
about 10 minutes. Leave in the fridge overnight and then strain.
Day 4:
Lift the herring and remove the vegetables.
Peel and slice yellow onion, red onion, carrot, ginger and horseradish for the pickle and coarsely chop the dill.
Alternate the herring and pickled vegetables with the spices
in a glass jar and turn on the law.
Leave to rest for at least another 2 days.
