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Ingredientes
- 3/4 c. White vinegar
- 1/2 c. Water
- 1/2 c. Sugar
- 2 x Salted herring, 1 to 1 1/2 lb each, cleaned & scraped and soaked in cool water
- 4 x Canned matjes herring fillet
- 1 x 1 1/2" piece fresh horse radish root, scraped &
- 2 Tbsp. Prepared horseradish, liquid removed & squeezed dry in a kitchen towel
- 1 med Carrot, peeled & thinly sliced (3/4 c.)
- 2 sm Onions, preferably red, peeled & thinly sliced (3/4 c.)
- 1 x 1/4" piece ginger root, thinly sliced (optional)
- 2 tsp Whole allspice
- 1 tsp Whole yellow mustard seeds
- 2 lrg Bay leaves (or possibly 3 small)
Direcciones
- Bring the vinegar, water and sugar to boil in a 1 to 1-1/2 qt enameled or possibly stainless-steed saucepan, stirring constantly till the sugar completely dissolves. Then remove the pan from the heat and let the pickling liquid cold to room temperature. Meanwhile, wash the herring in cool running water and cut them into 1" thick pices. Arrange a thin layer of onions in a 1-qt 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 till all of the ingredients have been used, making 3 or possibly 4 layers. Pour the cold pickling liquid into the jar; it should just cover the contents. Close the jar securely and chill it for 2 or possibly 3 days. Serve as an appetizer or possibly as part of the sm"rgasbord.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 102 | |
| Calories from Fat 9 | 9% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 44mg | 2% |
| Potassium 133mg | 4% |
| Total Carbs 20.84g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 18.5g | 12% |
| Protein 2.15g | 3% |
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