| Preparing: 4 hours | |
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Ingredients
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Method
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550 g salted herring fillets
1 small carrot
2 small onions
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Fill a large glass bowl with icy water and place the herring fillets in it. Keep the fillets for around 3 hours to remove the saltiness of the brine from them. Slice the carrot and the onions. |
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225 ml water
200 gr sugar
2 bay leaves
7 all spices berries
2 cloves
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Pour the water into a saucepan, add the sugar and spices. Bring to the boil to dissolve the sugar. |
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100 ml distilled vinegar 10%
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Add the carrot and onions and remove the saucepan from the heat. Set aside until the liquid is cool. Add the vinegar and stir.
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Remove the herring from the water and pat dry. Cut each fillet in half and transfer it into the vinegar solution. Prepare the glass jar with a lid.
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Transfer the onions and carrots into the jar, then a few fillets, then onions and carrots and the fillets again. When all ingredients are used, pour the pickled liquid over. Cover with a lid and keep refrigerated for at least five days.
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