by Rachel Selenia
Pickled Herring
8 salt herring fillets (boned)
100 ml distilled white vinegar (12%)
200 ml sugar
300 ml water
2 red onions
1 teaspoon allspice berries, crushed
1 bay leaf
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by Rachel SeleniaFor this issue, I will bring you something that is very common on Swedish holidays. That's pickled herring! I got the idea because of midsummer being celebrated at the end of June, and it's common for many people to eat pickled herring then. But you will also find it at the Christmas "smorgasbord" and the Easter "smorgasbord". Usually the only thing that is different is what you serve it with - and all the different variations of it. At the smorgasbords mentioned, the pickled herring usually comes in a huge variety of flavors - mustard, onion, shellfish, tomato, blackcurrant are only some of the common ones. But on midsummer, the herring is usually the main dish and comes in a neutral natural flavor. That's the recipe I'm going to give you!
Pickled Herring 8 salt herring fillets (boned) 100 ml distilled white vinegar (12%) 200 ml sugar 300 ml water 2 red onions 1 teaspoon allspice berries, crushed 1 bay leaf
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Cooking ColumnsFor all of your nomtastic ideas and recipes, we have the Cooking Column - popularly referred to as Dragon Balls! Send in your favorite foods whether they are healthy...or quite the opposite and you can share your ideas with the rest of the school! Archives
June 2015
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