Pickled herring

Ingredients for 4 servings:

• 1 kg salted herring(s), ready to cook
• 375 ml vinegar
• 250 ml water
• 150 g sugar
• 3 tbsp mustard seeds
• 8 grains of allspice
• 8 grains of black pepper
• 3 bay leaves
• 120 g red onion(s)
• 180 g carrot(s)
• 10 g ginger
• 20 g horseradish

Instructions

Working time approx. 40 minutes; Rest period approx. 3 days; Total time approx. 3 days 40 minutes

Soak the salted herring in a bowl for 24 hours. For the marinade, bring the vinegar, water, sugar, mustard, allspice, peppercorns, and bay leaves to a boil in a saucepan and let cool. Drain and fillet the herring. Cut the fillets into approximately 2 cm wide pieces. Peel the onions and slice them thinly. Peel the carrots and slice them 5 mm thick. Peel the ginger root and slice them very thinly. Peel the horseradish and coarsely grate it. Alternate layers of herring pieces, onion slices, carrot slices, ginger, and horseradish in a jar. Pour the marinade and all the spices over the pieces. Then close the jar tightly. Let it marinate in the refrigerator for 2-3 days. Serve with buttered whole-grain or sunflower seed bread and a green salad.