Glasmstarsill (Glassblower's Herring)
Yield
6 servingsPrep
20 minCook
0 minReady
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vinegar
white |
|
| ½ | cup |
water
|
|
| ½ | cup |
sugar
|
|
| 2 | pounds |
herring, salted
cleaned, scraped and soaked in cold water for 12 hours or canned fillets |
* |
| 1 ½ | inches |
horseradish root
fresh scraped and thinly sliced or 2 TB of prepared |
* |
| 1 | medium |
carrots
peeled and thinly sliced |
|
| 2 | small |
red onion
peeled and thinly sliced |
|
| ¼ | inch |
ginger root
grated or thinly sliced, optional |
*
|
| 2 | teaspoons |
allspice berries
|
|
| 1 | teaspoon |
mustard seeds
whole yellow |
|
| 2 | large |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vinegar
white |
|
| 118 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 907.2 | g |
herring, salted
cleaned, scraped and soaked in cold water for 12 hours or canned fillets |
* |
| 1.5 | inches |
horseradish root
fresh scraped and thinly sliced or 2 TB of prepared |
* |
| 1 | medium |
carrots
peeled and thinly sliced |
|
| 2 | small |
red onion
peeled and thinly sliced |
|
| 0.3 | inch |
ginger root
grated or thinly sliced, optional |
*
|
| 1E+1 | ml |
allspice berries
|
|
| 5 | ml |
mustard seeds
whole yellow |
|
| 2 | large |
bay leaves
|
*
|
Directions
Bring the vinegar, water and sugar to boil in a 1 to 1½ quart enameled or stainless-steed saucepan, stirring constantly until the sugar completely dissolves.
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 inch 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.
