Sill -- Swedish pickled herring скачать в хорошем качестве

Sill -- Swedish pickled herring

Herring, especially pickled herring, is a social institution in Sweden. Here is my take on it. Before you begin you may want to be familiar, process-wise, with Gravlax (   • Gravlax  ) and Pizzasalad (   • Swedish Pizzasalad  ) Pickled herring recipe: ===================== for 1kg fish Dry brine: 6T salt6T sugar1-2T black pepper, ground Pickling brine: 500ml/2c apple cider vinegar 2T sugar2-3 large bay leaves1t or so allspice, whole2t mustard seeds 2t whole black peppercorns 1-2t juniper berries (optional) Other elements: 1 lemon, sliced thin1 red onion, sliced thin Fillet the fish. Layer dry brine on bottom of container, then add layer of filets, then layer of dry brine, until all fish and all dry brine is used up. Any remaining dry brine can be poured over the top. Let sit in refrigerator for 8 hours.Optional step for longer-term storage: rotate fish so those on the top end up on the bottom and leave for another 4 hours. Remove fish and rinse, removing excess dry brine from the surface. Set aside (can go back in fridge until ready for pickling). Combine pickling brine ingredients and bring to boil. Let simmer 5 minutes and then cool down so not hot to touch. Layer fish in jars with skin facing out. Place onion and lemon between layers. Cover with brine. Set in fridge for at least one day. Keeps a month or more.