Buckthorn and pepper pickled herring
Christmas is around the corner and I have to pickle my Christmas herring. Lately I have been working a lot with Nordic Street Food and have not had the luxury of planning that much, so what do you do … Well, you use whatever you have at home.
And in my freezer, I had a bag of beautiful golden buckthorn. Love buckthorn. Even made my Easter herring with buckthorn. This lovely acidity and these beautiful berries are great for pickled herring. This year, I pimped my herring with two different kinds of pepper for a little heat, and of course my favorit onion – the red onion.
Simple and delicious!
PEPPER AND BUCKTHORN PICKLED HERRING
1dl vinegar (swedish ättika)
2 dl sugar
10 Rose peppercorns
10 black peppercorns
2 bay leaves
1 dl buckthorn
1 tin herring ready for pickling (always use ABBA)
WHAT TO DO
1. Boil the fusion. Crush all pepper and add pepper and bay leaves to the fusion when it is hot. Allow to cool completely.
2. Rinse the herring fille clean thoroughly, dry them and cut them into pieces. Approximately 1.5 cm.
3. Peel and slice the onions thinly.
4. Layer the buckthorn, herring, red onion and dill in a jar. Pour over the fusion and leave for two days.
Merry Christmas to you all!