Brined herring with vegetables


2 lb herring fillets
1.5 lb shallot onions
½ lb medium carrots
¼ lb pickles
¼ lb sweet red pepper

For brine:
1 cup white 3% vinegar
1 tbsp sugar
½ tsp salt
10 peppercorns
3 bay leaves
5 whole cloves
1 carrot
1 shallot onion


Peel and cut carrots into thin slices, place them into boiling water for 1-2 minutes.
Peel and cut shallot onions into rings.
Cut pickles and sweet pepper into medium pieces. Mix the vegetables.
Roll portions of vegetables in herring fillet pieces, and connect the ends with wooden toothpicks.
To make brine, wash and cut carrots along into 4 parts.
Peel shallot onion, and cut into halves.
Pour the vinegar into a glass or enameled saucepan, add carrots, onions, salt, sugar, bay leaves, whole cloves, and peppercorns, bring to boil, and remove heating. Let sit for 3-4 hours, then sift.
Pour the brine over the herring-vegetable rolls, cover the saucepan with a lid, and let stay in a refrigerator for 10 hours.

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