The holidays have been un-surprisingly themed with pickles. Many pickles were eaten, many pickle recipes were pondered, pickle-loving friends were made, and many pickle-related gifts were given.
The first gift from
seyewailo was a huge 2-gallon glass jar that's perfect for a whole bunch of fat gherkin-style pickling cucumbers. I immediately transferred the
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I must try some next time I am in town!
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it is my grandmothers recipe
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And, I definitely want to hear how your whey pickles turn out. It sounds just so ... Icelandic!!!
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1 cup white vinegar
1/2 cup sugar
1/2 cup chopped onions
3 or 4 bay leaves
10 crushed allspice
Soak herring after splitting and skinning them. Remove bone. Cut crosswise in small strips. Mix ingredients and pour over herring. Let stand overnight.
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[NB: I'm certain that this thing about standing overnight is an underestimation, as I can remember the stuff sitting around for about a week and a half before yule. Refrigerate after opening. You get different flavors depending on the type of the vinegar - so wine vinegar, cider vinegar, or industrial strength vinegar all have different results. I was surprised to notice just how much sugar was in it - but I remember that our gurkor recipe was also sweet, so perhaps that's just the way we flavored things. I know it takes some of the bite out of the onions to have that sugar there.] Oh, and white wine vinegar was used, just to get our family "secret."
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Now to find the fish! I wonder if Berkeley Bowl has some. Hmm...
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