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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 14 February 2010 at 14:54 |
GlasmÀstarsill From Time/Life's Foods of the World - The Cooking of Scandinavia, 1968: Pickling liquid: 3/4 cup white vinegar Other ingredients: 2 salted herring, 1 to 1 1/2 pounds each, cleaned and scraped, and soaked in cold water for 12 hours, or substitute 4 canned matjes herring fillets Bring the vinegar, water and sugar to a boil in a 1- to 1 1/2-quart enamled or stainless-steel 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-inch-thick pieces. 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, ginger root and horse-radish, and scatter with allspice, mustard seeds and a bay leaf. Repeat until all of the ingrediets have been used, making three or four layers. Pour the cool pickling liquid into the jar; it should just cover the contents. Close the jar securely and refrigerate ot for 2 or 3 days. Serve as an appetizer, or as part of a smörgÄsbord. |
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