Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 6 salted herring (s)
- 2 large onions, red
- 1 large carrot
- 1 tablespoon allspice, whole
- 2 teaspoons black pepper, whole
- some bay leaves
For the sauce:
- 250 ml vinegar
- 200 ml water
- 5 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- The pegs are gutted, if necessary, but not deboned. Then soak in skimmed milk, tea or water for 24 hours.
- Bring the sauce to the boil and let it cool down. Cut the fish into 2cm long pieces and layer them with the spices and the cut vegetables in a large mason jar.
- Pour the cold sauce over it and seal the jar. Chill for at least 3 days.
- Keeps in the refrigerator for several weeks and the bones are guaranteed to be gone.
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