Glassblower pegs

Ingredients for 6 servings:

• 1 kg salted herring
• 400 ml white wine vinegar
• 250 ml water
• 150 g sugar
• 3 tsp mustard seeds, yellow
• 10 grains of allspice
• 10 black peppercorns
• 3 bay leaves
• 3 m.-large onion(s), red
• 2 carrots
• 6 cm horseradish
• 2 cm ginger root

Instructions

Working time approx. 45 minutes; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 55 minutes

First, soak the herring for about 25 hours, then gut and rinse. Drain, then trim the fillets. Cut them into pieces about 2 cm long. Marinade: Boil the sugar, mustard seeds, allspice, peppercorns, and bay leaves with the water and vinegar, then let cool. Vegetables: Peel and slice the carrots and onions, finely grate the peeled ginger or slice it very thinly with a knife, and coarsely grate the peeled horseradish. Now alternate the herring pieces with the vegetables in a jar, then pour the marinade over them. Close the jar tightly and let it marinate in the refrigerator for 2 to 3 days.