Pickled Herrings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 fish (s) (green herrings)
- salt and pepper
- 3 tablespoon oil
- 0.25 liter ¼ vinegar (wine vinegar)
- 0.25 liter ¼ meat broth
- 2 bay leaves
- 10 grains allspice
- 3 carnation (s)
- 1 teaspoon mustard seeds
- 1 onion (s)
- Flour
Print Recipe
Pin Recipe Instructions
- Rub the ready-to-cook herrings inside and outside with salt and pepper. Turn in flour, place in heated oil and fry well brown. Bring the wine vinegar and meat stock, bay leaves, allspice seeds, cloves and mustard seeds to the boil. Peel and slice the onion. Layer the herrings with the onion rings in a glass and pour the hot vinegar over them. Let it steep for 2 to 3 days and then serve with jacket potatoes, butter and bread.
- Bread and fried potatoes also go well with it. Pickled herring can be stored in the
- Can be stored in the refrigerator for about 3 weeks.
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