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A pickled herring

I love to pickle herring, and a Swedish Christmas dinner wouldn´t be right without it.

“Pickling” is huge in Scandinavia and it was used to conserve food and make it last longer with the pickle technique. Now we only do it because it tastes is so great!

‘I like that mix between sweet and sour that you get from the sugar and vinegar (ättika), and to make it even more “Christmasy” this time I added a red apple to the fusion.
With a little heat from the horseradish, pink pepper and allspice, this will be a favorite year round herring. Nothing strange, just a pickled herring.
Here you go!


1 cup vinegar
2 cups granulated sugar
3 cups water

1 tablespoon crushed allspice
1 teaspoon pink peppercorns

1 red onion
5 cm leeks
2 cm horseradish
1 red apple Ingrid Marie

1. Heat up the fusion and let it cool.
2. Crush the allspice and pink peppercorns in a mortar and ad to the fusion.
3. Slice red onion, leeks and horseradish thin.
4. Cut the apple into small pieces.
5. Cut herring into 1 inch pieces.
6. Wind herring, onion and apple in a jar with a lid or a jug and pour over the fusion. Let it rest in the refrigerator for at least one day

Merry Christmas!

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Pernilla Elmquist

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