Pickled Pegs According To Büsum Style
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 fish (s) (green herrings)
- 3 tablespoon sugar
- 3 tablespoon salt
- 1 ½ teaspoon pepper from the mill
- 1 bag bay leaves
- 20 g peppercorns
- 20 g mustard seeds
- 4 large pickled cucumber (s)
- 4 large onion (s)
- some allspice, ground
- vinegar (wine vinegar)
Print Recipe
Pin Recipe Instructions
- Place the gutted fresh herrings in a bowl and pour wine vinegar over them until they are covered. They have to lie like this for 24 hours. Take the herrings out of the vinegar after 24 hours and debone them.
- Cut the pickles and onions into slices. Mix all other ingredients without the bay leaves. Now start layering. A square container with a lid is best.
- First lay out the herring fillets, then sprinkle the spices on it by teaspoon, now slices of cucumber, onion and bay leaves. Then again herrings, spices, onions, cucumbers, bay leaves, fish again Cucumbers and onions should conclude.
- Close the container and let it stand in a cool place for at least 1 week. There is no liquid on the fish, it forms by itself over time.
- Easy and quick to do. Fried potatoes and a cold beer go very well with this.
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