Messages For Mothers Who Just Delivered

The last mail from Uncle Lino

After the breathtaking Tschulent-wisdom, we want to take another specialty of the house of 825 examined. Feared by some loved by others. No separate the delicate white spirits such. The herring!

is not in doubt that this culinary delicacy with endless possibilities brings. As a fresh fillet of herring in a roll is just as popular as loaded as Kiddisch refiner. Who dares to challenge the herring can confirm that the Bronfen then some tastes better.

also hides a health super power in this unassuming snack. As a hangover cure is and remains the undisputed herring the clear number 1

But enough praise. Returning to the recipe. addressed by the many variants we examine the heimischte, and the pickled herring.

Ingredients: 200ml water

• 100ml vinegar (not balsamic) 2 tablespoons sugar
• 
  
  
• 6 fresh herring fillets (preferably unsalted)
• 1 medium onion
• medium size 1 red onion
• 2 teaspoon black peppercorns
• 4-5 bay leaves

preparation :

water, vinegar and sugar and a pot to a boil. Marinade, remove from heat once it boils and allow to cool completely.

(For salted herring has to be before the next step down for 1 hour in Klaten water to avoid excess salt again. Optimally, water change 3-4 times.)

herring in about 2cm thick strips cut transversely (leave skin turn !). Onions into long thin strips . Cut Bay leaves in half.

herring, onions, peppercorns (whole) and pieces of bay leaves in a basket schichteweise Einmachgals (plastic rather inappropriate). Glass with the cooled marinade fill up until everything is covered with liquid.

let stand for 2-3 days in the fridge and everything is ready for a culinary feast.

Serving :

Spread on a flat plate pieces of herring, onion strips and peppercorns and pour a little marinade. Toothpick stuck into the fish pieces.

I wish s kindness and good Simches