Hannah’s Danish Herring

TRH Hannah's Danish Herring

This is for 8-12 herrings – I used 1kg herrings
1 cup brown sugar
1 1/2 cup tomato purée
1/3 cup oil
1/4 teaspoon white pepper
1 teaspoon mustard (this I omitted for Passover)
1/2 cups Granny Smith apples – I like more so I used 3 big apples, peeled and cut into small pieces
1/2 cups brown vinegar
1 diced picked cucumber – I used about 4 or 5 large ones
1/2 cups diced onions (I used a big onion diced)
1/2 cup green pepper chopped (omitted as I don’t eat them)

Now this method differs from mine as the original recipe uses whole herrings. I use salted herrings already prepared.
Chop off heads and tails of herrings and remove stomach.
Place in a large bowl of cold water and allow to soak for 18 hours.
Remove skin and fillet the herrings, then cut into pieces.
Mix together the brown sugar, tomato purée, oil, pepper, mustard (omitted this time) and vinegar.
Place the herring, apples, cucumber and onion in a bowl and pour over liquid.
Cover and leave overnight to stand.
Bottle and refrigerate – can be kept on a pickling bottle for at least 3 months but will get very tart from the pickling – I have to be honest, it has not lasted more than a week in my home.👍
Enjoy all and Chag Sameach🔯

Recipe credit: Myrna Rosin (adapted by myself)
Prepared, tried and tested by: Hannah Frank Witt

This entry was posted in Seafood and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

One thought on “Hannah’s Danish Herring

  1. Pingback: May 2017 Share and Inspire Others! – “D” | The Recipe Hunter

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