From past years.
i’m off to Åland to celebrate midsummer. to eat pickeled herring, potatoes, strawberries and drink schnapps. this is my absolute favorit pickled herring. my grand mother introduced it to me a couple of years ago and we fell in love. the recipe originates from the southern parts of Sweden, Skåne. apart from being delicious it’s also incredibly easy to make.
250 g pre-pickled herring
2,5 dl sugar
1 tsp salt
20 pounded white pepper kernels
20 pounded jamaica pepper kernels (“kryddpeppar”)
1 onion, chopped
1 red onion, chopped
1 tbsp lemon pepper (“citron peppar)
1 bay leaf
1 bunch dill, chopped
1 dl vinegar essence 12% (“ättikssprit”)
take out the herrings from the pickle, cut in desired pieces and let dry for a bit. prepare the remaining ingredients and mix the spices with salt and sugar. in a clean glass jar layer the herring, onion, dill and spice mixture until finished. put in the fridge and let sit for a day (or preferably two!). there is no need to add any liquid since this will be taken care of by itself. put it on the buffé table for midsummer. or serve up with some fresh potatoes, good hard bread with butter and salty cheese.