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  Recipe Home » Misc » Glasmastarsill (Glassblower's Herring)
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  Glasmastarsill (Glassblower's Herring)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
3/4 cup White vinegar
1/2 cup Water
1/2 cup Sugar
2 Salted herring, 1 to 1 1/2 lb each, cleaned & scraped and soaked in cold water for 12 hours -=OR=-
4 Canned matjes herring fillet
1 1 1/2" piece fresh horse radish root, scraped & thinly sliced -=OR=-
2 tbsp Prepared horseradish, drained & squeezed dry in a kitchen towel
1 medium Carrot, peeled & thinly sliced (3/4 cup)
2 small Onions, preferably red, peeled & thinly sliced (3/4 cup)
1 1/4" piece ginger root, thinly sliced (optional)
2 tsp Whole allspice
1 tsp Whole yellow mustard seeds
2 large Bay leaves (or 3 small)
Instructions:
Bring the vinegar, water and sugar to boil in a 1 to 1-1/2 quart
enameled or stainless-steed saucepan, stirring constantly until the
sugar completely dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature. Meanwhile, wash the
herring in cold running water and cut them into 1" thick pices.
Arrange a thin layer of onions in a 1-quart glass jar (a Mason jar,
if possible) equipped with a tightly fitting cover. Top with a few
slices of herring, carrots, giner root and horse-radish and scatter
with allspice, mustard seeds and bay leaf. Repeat until all of the
ingredients have been used, making 3 or 4 layers. 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 sm”rg†sbord.
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