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What You Need:
(To Serve: 6 to 8)
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2 salted herring, 1 to 1½ pounds each, cleaned and scraped, and soaked in cold water for 12 hours, or substitute 4 canned matjes herring fillets
1½ -inch piece fresh horse-radish root, scraped and thinly sliced, or substitute 2 tablespoons prepared horse-radish, drained and squeezed dry in a kitchen towel
1 medium carrot, peeled and thinly sliced (¾ cup)
2 small onions, preferably red, peeled and thinly sliced (¾ cup)
¼-inch piece ginger root, thinly sliced (optional)
2 teaspoons whole allspice
2 teaspoons whole yellow mustard seeds
2 large or 3 small bay leaves
PICKLING LIQUID
¾ cup white vinegar
½ cup water
½ cup sugar
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Translate this recipe:
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| How To Cook: |
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1. Bring the vinegar, water and sugar to a boil in a 1- to 1½ -quart enameled 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.
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2. Meanwhile, wash the herring in cold running water and cut them into l-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.
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3. 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 ingredients have been used, making 3 or 4 layers.
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4. 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 "smorgasbord".
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