Recipe - Glasmastarsill (Glassblowers Herring)

Three fourths cup White vinegar
One half cup Water
One half cup Sugar
2 Salted herring; 1 to 1 1/2
pound each, cleaned & scraped
and soaked in cold water
for 12 hours =OR=
4 Canned matjes herring fillet
1 1 1/2" piece fresh horse
radish root; scraped &
thinly cut or sliced up =OR=
2 tablespoon Prepared horseradish;
drained & squeezed dry in
a kitchen towel
1 md Carrot; peeled & thinly
cut or sliced up (Three fourths cup)
2 small Onions; preferably red,
peeled & thinly cut or sliced up
(Three fourths cup)
1 1/4" piece ginger root;
thinly cut or sliced up (optional)
2 teaspoon Whole allspice
1 teaspoon Whole yellow mustard seeds
2 lg Bay leaves (or 3 small)

Bring the vinegar, water and sugar to boil in a 1 to 1One half quart enameled
or stainlesssteed saucepan, stirring constantly until the sugar completely
dissolves. Then remove the pan from the heat and let the pickling liquid
cool to room temperature. Meanwhile, wash the herring in cold running water
and cut them into 1" thick pices. Arrange a thin layer of onions in a
1quart glass jar (a Mason jar, if possible) equipped with a tightly
fitting cover. Top with a few slices of herring, carrots, giner root and
horseradish and scatter with allspice, mustard seeds and bay leaf. Repeat
until all of the ingredients have been used, making 3 or 4 layers. Pour the
cool pickling liquid into the jar; it should just cover the contents. Close
the jar securely and refrigerate it for 2 or 3 days. Serve as an appetizer
or as part of the sm”rg†sbord.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip